Ingredients:
Four large egg whites; about 1/2-cup
2-1/2 cup coconut;unsweetened,shredded
1/2 cup sugar, brown; packed
1/2 cup pecans; finely chopped
1 teaspoon vanilla
8 ounces semisweet chocolate

Directions:
Beat egg whites until frothy.

Stir in coconut, sugar, pecans, and vanilla.

Wet your hands and shape mixture into small eggs.

Place eggs on greased baking pan.

Bake at 325F for 10-12 minutes, until lighly browned. Loosen with spatula immediately.

Let cool completely.

Melt the chocolate in microwave or over double boiler. Cool slightly.

Dip eggs one at a time, using a fork, spoon, or toothpick (reheat chocolate if it cools too much before you finish).

When coating has set, store eggs in the fridge.

     

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