4 lg Egg whites; about 1/2 cup
2 1/2 c  Coconut;unsweetened,shredded
1/2 c  Sugar, brown; packed
1/2 c  Pecans; finely chopped
1 ts Vanilla
8 oz Chocolate, semisweet

“Find your left-over egg whites a good home- made macaroon centres for
chocolate eggs.” Beat egg whites until frothy. Stir in remaining
ingredients, excpet chocolate. Shape mixture into small eggs- wt hands work
best. Place eggs on greased baking pan. Bake at 325F (160C) for 10-12
minutes, until lighly browned. Loosen with spatula immediately. Let cool
completely. Melt chocolate in e or over double boiler. Cool
slightly. Dip eggs one at a time, using a fork, a spoon, a toothpick-
whatever works best for you. Reheat chocolate if it cools too much before
you finsih. When coating has set, store eggs in cool, dry place (fridge?).