Easter Egg Candy - cooking recipe

Ingredients

1 pkg. shredded coconut
1 lb. powdered sugar
1 to 2 c. peanut butter (crunchy or plain)
1 box Hershey's or Baker's chocolate
1/8 lb. paraffin

Preparation

Mix first 3 ingredients together.
Roll into balls and shape into eggs.
If coconut is dry, add enough milk for consistency to roll easily.
Let stand approximately 1 hour.
Melt chocolate and paraffin in double boiler.
Do not let water boil, only until melted.
Dip eggs in chocolate and place on waxed paper and refrigerate until chocolate has set.
Yields approximately 2 1/2 pounds.