Cherry, Nut, Pineapple and Coconut Easter Eggs
Comments: If desired, to get shinier chocolate melt a little grated paraffin wax together with chocolate chips.
If desired, using some frosting, decorate hardened eggs and identify eggs to taste for everyone.
  • 2 pounds [1 kg] icing sugar
  • 1/2 pound [227 g] butter or margarine
  • 1 bag chopped nuts
  • 1 small jar Maraschino cherries, well drained
  • 1 can crushed pineapple, well drained
  • 1 cup [250 mL] grated coconut
  • 1 teaspoon [5 mL] salt
  • 1 small can evaporated milk
  • 1 [12-ounce / 340-g] bag chocolate chips
  • Into a large mixing bowl, mix together icing sugar, butter or margarine, chopped nuts, well drained Maraschino cherries and crushed pineapple, and grated coconut; salt mixture.
  • Mix in enough evaporated milk to get a sticky mixture, yet not runny.
  • Shape mixture into desired size eggs; leave eggs to harden.
  • Into the top part of a double-boier, melt chocolate chips over hot yet not boiling water.
  • Dip hardened eggs into melted chocolate, until completely coated; leave eggs to harden onto waxed paper, or onto a rigid plastic sheet.