Carol'S Coconut Cream Easter Eggs - cooking recipe

Ingredients

3/4 cup butter (no substitutes)
1 (14 ounce) can sweetened condensed milk
1 1/2 tablespoons vanilla
2 (1 ounce) bottles coconut extract
9 cups confectioners' sugar
2 (14 ounce) bags sweetened flaked coconut
chocolate chips, for coating

Preparation

Cream butter in a large bowl until light and fluffy.
Add condensed milk, vanilla and coconut extract and mix until well blended.
Add 2 cups of confectioner's sugar and beat well.
Mix in remaining sugar throughly. Mixture will be very stiff.
Mix in coconut very well. If mixture is not quite stiff enough add more confectioner's sugar.
Shape into egg shapes and place on a cookie sheet. Refrigerate until very cold.
Melt chocolate chips, dip eggs in chocolate and place on a wax paper. Refrigerate until set.