Instructions:

Pennsylvania Dutch Coconut Easter Eggs

3/4 cup mashed potatoes, unsalted
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

In mixing bowl, mix potato, coconut, salt and vanilla extract. Gradually mix in sugar. Cover; refrigerate overnight.

Shape into 1/2 tablespoon-size eggs.

Heat chocolate and oil until chocolate melts. Dip eggs into chocolate oil mixture. Set aside on wax paper in refrigerator to harden.

Makes about 60.