1 bag flake coconut
1 ½ pounds powered sugar
2 Tablespoons vanilla
¼ pound butter plus 1/8 cube
1/2 cup chopped maraschino cherries, drained
1 cup chopped pecan
6 Hershey milk chocolate bars
Mix all the ingredients together except the chocolate bars. Blend well. Chill over night in the refrigerator. The next day mold the mixture into egg shapes. Chill about 1 hour, then dip into melted chocolate bars. Place back into the refigerator until chocolate is solid. Then serve.
Grandma got this Recipe from Her Friend, Clare Stremlau In 1946. Every Easter she made them for my mother and her brother.