Coconut Easter Eggs

Yield: 60 eggs

3/4 cup mashed potatoes, unsalted
2 cups fresh or dried flaked coconut
1/2 teaspoon salt
1 teaspoon vanilla extract
3 1/2 cups confectioners' sugar
8 ounces semisweet chocolate
1 tablespoon vegetable oil

In mixing bowl, mix potato, coconut, salt and vanilla extract. Gradually mix in confectioners' sugar. Cover; refrigerate overnight.

Shape into eggs, using 1/2 tablespoon dough for each.

Heat chocolate and oil until chocolate melts. Dip eggs into chocolate oil mixture. Set aside on wax paper in refrigerator to harden.