Poppy'S Easter Eggs - cooking recipe

Ingredients

1/2 lb. butter
2 (8 oz.) pkg. cream cheese
4 lb. 10x sugar
1 Tbsp. salt
2 tsp. vanilla
2 lb. coconut
2 lb. chocolate morsels
1 block Paraseal wax

Preparation

Cream the butter and cheese.
Use at room temperature.
Sift in 10x sugar to creamed mix, then add coconut, salt and vanilla. Refrigerate batch for 1 hour.
Remove from refrigerator and shape into small size, about 1 1/2-inch size eggs.
Place on wax paper tray and refrigerate again for 1 hour.
Melt wax in a double boiler, then melt chocolate. Dip eggs in chocolate.
Use icepick or skewer.
Place on wax paper.
Makes about 120 eggs.