Mounds Coconut Cream Eggs With Hershey'S Chocolate Coating - cooking recipe

Ingredients

Eggs
6 tablespoons butter, melted, no substitutes
1/3 cup light corn syrup
2 teaspoons vanilla
1/2 teaspoon salt
3 1/2 cups powdered sugar
3 1/4 cups coconut
additional powdered sugar
Chocolate Coating
2 (8 ounce) boxes semisweet baking chocolate
3 tablespoons shortening, no substitutes
1 1/2 teaspoons shortening, no substitutes

Preparation

In large bowl, stir together butter, corn syrup, vanilla and salt.
Gradually add powdered sugar and coconut, beating until blended.
Sprinkle about 1 TBSP additional powdered sugar on flat surface; knead 5 minutes.
Using 1 1/2 tsp mixture for each candy, shape into egg shapes.
Place on waxed paper-lined trays or cookie sheets.
Refrigerate 1-2 hours before dipping into chocolate coating.
After coating, loosely cover. Store in a cool dry place.
Coating:.
In a saucepan over medium heat, melt chocolate and shortening.
Whatever you do - DO NOT ADD ANY WATER. It will ruin the coating.