Coconut Cream Eggs

6 tablespoons butter, melted
1/3 cup light corn syrup
2 teaspoons vanilla extract
1/2 teaspoon salt
3 1/2 cups (1 pound) confectioners' sugar
3 1/4 cups (10 ounce package) sweetened coconut flakes
Additional confectioners' sugar
Favorite chocolate coating

In large bowl, stir together butter, corn syrup, vanilla extract and salt. Gradually add confectioners' sugar and coconut, beating until blended.

Sprinkle about 1 tablespoon additional confectioners' sugar on flat surface. Spoon coconut mixture onto prepared surface; knead about 5 minutes. Using 1 1/2 teaspoons mixture for each candy, shape into egg shape. Place on wax paper-covered tray. Refrigerate 1 to 2 hours before dipping into chocolate coating.

Place coated eggs on wax paper-covered tray. Store in cool, dry place. About 40 candies.

Variation:
Peanut Butter Eggs: Omit coconut flakes. Add 1 1/2 cups Reese's Creamy Peanut Butter. Proceed as directed above.