2 c. sweetened, shredded coconut
1 pkg. (3 oz.) Jello - any flavor
1 c. grated blanched almonds
2/3 c. sweetened condensed milk
1-1/2 tsp. sugar
1 tsp. almond extract
Blend all ingredients and mix. Shape by hand into 24 medium eggs or 12 dozen jelly-bean sized eggs. Chill until firm and dried on outside. Use plain or coat with glaze (below).
1 c. chocolate bits (6 oz. pkg.)
2 tbsp. water
Melt together in double boiler, stirring till smooth and glossy. Leave over hot water while dipping eggs. (If necessary, add 1/4 tsp. more water.) Decorate eggs. Let stand 4-5 hours before packing or using.