Cherry, Pineapple and Coconut Easter Eggs
2 boxes confectioners’ sugar
1 cup (2 sticks) butter or margarine
1 teaspoon salt
1 small can Carnation evaporated milk
1 package chopped nuts
1 small bottle maraschino cherries, drained well and chopped
1 can coconut
1 small can crushed pineapple, drained well
12 ounces semisweet chocolate chips
In a large bowl, mix or beat together the sugar, butter, nuts, cherries, pineapple and coconut. Add salt and enough milk to bind the mixture together, but not runny. Shape into eggs and allow to dry on a lined baking sheet until firm.
Melt chocolate chips in double boiler. If you like, you can add shaved paraffin to chocolate chips to make the chocolate shiny. Dip shaped eggs into melted chocolate and set on baking sheet to firm up. Once firmed, you can decorate the eggs with frosting.