Cherry Coconut Easter Eggs (Gluten-Free) - cooking recipe

Ingredients

Cherry Coconut Centre Ingredients
4 cups desiccated coconut
300 g chopped red glace cherries
red food coloring
375 g sweetened condensed milk (a whole can)
Chocolate Coating Ingredients
375 375 g dark chocolate or 375 g white chocolate
30 1 tablespoon coconut oil (optional) or 1 tablespoon vegetable oil (optional)

Preparation

Combine the dessicated coconut, chopped cherries, a few drops of red food colouring and the condensed milk in a bowl and mix well. Add colouring a little at a time until you get a bright colour. We aimed for something like a 'cherry ripe' chocolate bar colour.
Roll heaped teaspoonfuls of the mixture into egg shapes. Squeeze the mix together and roll into ball shapes. Then shape with your hands to make oval egg shapes. If the mixture is too soft -- add a little more coconut and mix thoroughly.
Place eggs on a tray and refrigerate until firm.
Combine the melted chocolate with the copha or oil. You can just use chocolate without the copha or oil- these just give a glossier looking finish to the eggs.
Dip eggs into chocolate and again refrigerate.
Decorate as desired with melted NESTLE Dark Melts or White Melts (or any chocolate will do -really) that have been coloured with red food colouring.