Jane’S Coconut Eggs

• 2-1/2 cups Sweetened, Flaked Coconut
• 3/4 cups Light Corn Syrup
• 2 cups To 3 Cups Milk Chocolate Chips (for Melting)

1. Place 2 1/2 cups of sweetened flaked coconut in a medium sized mixing bowl.
2. Pour 3/4 cup of Light Corn Syrup into a microwave-safe container. Heat to just under boiling. Remove from the microwave when you see a few small bubbles rising to the surface. (This step could also be done on a stovetop.)
3. Pour heated corn syrup over the coconut. Set aside for approximately 1 hour so the coconut can absorb the corn syrup.
4. Wet hands in cold water. Shape coconut mixture in to medium size "eggs" and set on waxed paper. Let shaped eggs sit overnight so they can dry slightly.
5. Note: When shaping the eggs be sure to keep your hands wet so the coconut mixture does not stick. I usually shape 3-4 eggs before returning to the sink to wet my hands again.
6. When you are ready to assemble the eggs: Melt approximately 2 cups of milk chocolate chips. (Note: You may need more, that is why I always have a full bag on hand.) Remove eggs one at a time and dip in chocolate to coat. (The uncoated eggs will stick slightly to the waxed paper because of the corn syrup at the bottom. Just kind of "roll" them off the paper for best results.) Set the chocolate covered eggs on waxed paper to dry. Enjoy!

syrup, milk chocolate chips

Taken from tastykitchen.com/recipes/holidays/janee28099s-coconut-eggs/ (may not work)