Coconut Chocolate Easter Eggs

I tried something new this year, just for fun. I had some dark chocolate leftover from Christmas and Valentine's, and decided to try making some festive eggs for Easter.

I used my coconut filling recipe, but when it came time to shape them, I formed them into the shape of a flattened egg instead of a ball.  After I dipped them, I drizzled some white chocolate on top.

I think they turned out pretty cute. I put each one in a plastic bag and tied it with a ribbon to give out as gifts.

Here's the easy peasy recipe:

1/4 tsp. salt
1/2 cup light corn syrup
12 large marshmallows
1/2 tsp. vanilla
1 3/4 cups macaroon coconut (I use Bob's Red Mill shredded coconut)

Heat syrup, marshmallows, and salt until marshmallows are melted.  Add vanilla and pour over macaroon coconut.  Stir well.  Let stand until cool and stiff enough to roll into balls (or in this case, eggs). Let dry before dipping.