Mounds Coconut Cream Eggs With Hershey'S Chocolate Coating

• 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

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

eggs, butter, light corn syrup, vanilla, salt, powdered sugar, coconut, additional powdered sugar, chocolate coating, chocolate, shortening, shortening

Taken from www.food.com/recipe/mounds-coconut-cream-eggs-with-hersheys-chocolate-coating-295011 (may not work)