1/4 C. butter
1 C. flaked coconut
1/2 C. finely chopped walnuts
2 C. powdered sugar divided
2 C. chocolate chips
2 T. shortening
In a mixing bowl cream peanut butter and butter until well mixed. Fold in
coconut, nuts and one cup sugar; mix well. Sprinkle some of the remaining sugar
on a board. Turn peanut butter mixture onto board, knead in enough of the
remaining sugar until mixture holds its shape when formed. Shape into small
egg-shaped pieces. Cover and chill 1 hour. In a double boiler over hot water,
melt chocolate chips and shortening, stirring until smooth. Dip eggs; place on
waxed paper to harden. Chill.