Ingredients for 3 large candy eggs:
Candy filling:
1/4 c. ( 1/2 stick) butter, softened
5 c. powdered sugar, divided
6 to 7 tbsp. heavy cream
1 tbsp. vanilla
3 pinches salt
1 c. chopped pecans
1/2 c. shredded coconut
Chocolate coating:
1 (6-oz.) pkg. semisweet chocolate chips (1 c.)
3 tbsp. heavy cream
1 1/2 tbsp. light corn syrup

Chocolate Coconut Pecan Easter Eggs

To make candy filling, cream butter and 3 cups powdered sugar with an

electric mixer. Beat in 6 to 7 tablespoons cream, vanilla and salt. Beat in remaining 2 cups powdered sugar until mixture is creamy. By hand, stir in pecans and coconut.

Shape mixture into three large eggs, cover and refrigerate overnight. The next day, make chocolate coating: Melt chocolate chips with 3 tablespoons cream in microwave oven on high power 1 to 1 1/4 minutes, until smooth when stirred. Stir in corn syrup until well-blended. Cool a little, if necessary.

Spread coating over eggs. Refrigerate until chocolate is set.

Pipe on Frosting Paint and Icing (see recipe above), decorating with

assorted colors as desired.