¾ cup chunky peanut butter
¼ cup butter or margarine, softened
1 cup flaked coconut
½ cup finely chopped walnuts
1½ to 2 cups confectioners’ sugar, divided
2 cups (12 ounces) semisweet chocolate chips
2 tablespoons shortening
In a mixing bowl, cream peanut butter and butter until well mixed. Fold in coconut, nuts and 1 cup sugar; mix well. Sprinkle some of the remaining sugar on a board. Turn peanut butter mixture onto board; knead in enough of the remaining sugar until mixture holds its shape when formed. Shape into small egg-shaped pieces. Cover and chill for one hour. In a double boiler over hot water, melt chocolate chips and shortening, stirring until smooth. Dip eggs; place on waxed paper to harden. Chill.
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