12-ounces semisweet or bittersweet chocolate,
broken in pieces
2 tablespoons vegetable shortening
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.
Shape into small egg-shaped pieces. Place
on wax paper-lined baking sheet; cover and refrigerate for a
minimum of 1 hour.
In a double boiler over simmering water,
melt chocolate and shortening together, stirring until smooth.
Dip eggs into melted chocolate mixture
and place on wax paper-lined baking sheet to harden. Store in
covered container.
