Coconut Cream Easter Eggs

I remembered making these as a child with my mom and found this recipe from a Google search. The idea is right, but the relative quantities to the potato are all wrong. There should be about 3/4 c. unseasoned mashed potato, 2 cups unsweetened dry coconut, 1/4 tsp. salt, 1 tsp. vanilla, 6 cups (1-1/2 lb.) powdered sugar. Let the potato cool before using. Otherwise it melts the sugar and you use more. Combine the potato, coconut, salt, and vanilla. Add the sugar a cup at a time and mix well. The first cup will draw the water from the potato. Continue adding sugar to taste and the mixture becomes slightly stiff. Refrigerate overnight. Allow to come to room temperature, then shape into eggs. A cookie scoop works well for uniform size. Use melted bittersweet chocolate for a less sweet coconut egg.

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