Poppy'S Easter Eggs

1. 1

   Cream the butter and cheese.

2. 2

   Use at room temperature.

3. 3

   Sift in 10x sugar to creamed mix, then add coconut, salt and vanilla. Refrigerate batch for 1 hour.

4. 4

   Remove from refrigerator and shape into small size, about 1 1/2-inch size eggs.

5. 5

   Place on wax paper tray and refrigerate again for 1 hour.

6. 6

   Melt wax in a double boiler, then melt chocolate. Dip eggs in chocolate.

7. 7

   Use icepick or skewer.

8. 8

   Place on wax paper.

9. 9

   Makes about 120 eggs.

No nutritional information available.

No additional tips available.