Chocolate-covered coconut molasses buttercream candy eggs for Easter. Tip: Decorate eggs with flowers, leaves and decorative swirls using Royal Icing which dries hard.

Coconut Molasses Easter Eggs

1/2 cup butter, softened

1/4 cup pasteurized egg substitute
1 teaspoon vanilla extract

2 cups (1 pint) molasses
10 cups (2 1/2 pounds) powdered sugar
4 1/2 cups (14 ounces) sweetened flaked coconut

12-ounces semisweet or bittersweet chocolate, broken in pieces
2 tablespoons vegetable shortening

1. In large mixing bowl, cream butter, egg and vanilla together until creamy. Add molasses;mixing well. Gradually add powdered sugar a little at a time, mixing well after each addition until completely incorporated. Mix in coconut. Cover and chill for several hours or overnight.
2. Shape into small egg-shaped pieces. Place on wax paper-lined baking sheet; cover and refrigerate for a minimum of 1 hour.
3. In a double boiler over simmering water, melt chocolate and shortening together, stirring until smooth.
4. Dip eggs into melted chocolate mixture and place on wax paper-lined baking sheet to harden. Store in covered container.

Makes about 2 1/2 to 3 dozen candy eggs.