Pennsylvania Dutch Coconut Easter Eggs - cooking recipe

Ingredients

3/4 cup unsalted mashed potatoes
2 cups flaked coconut (fresh or dried)
1/2 teaspoon salt
1 teaspoon vanilla extract
3 1/2 cups confectioners' sugar
8 ounces semisweet chocolate
1 tablespoon vegetable oil

Preparation

In a mixing bowl, mix potato, coconut, salt, and vanilla.
Gradually mix in sugar.
Cover; refrigerate overnight.
Shape into 1/2 tablesppon-size eggs.
Heat chocolate and oil until chocolate melts.
Dip eggs into chocolate-oil mixture.
Set aside of wax paper in refrigerator to harden.