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In large bowl, stir together butter, corn syrup, vanilla and salt. Gradually add powdered sugar and coconut, beating until blended.
Sprinkle about 1 tablespoon additional powdered sugar on flat surface. Spoon coconut mixture onto prepared surface; knead about 5 minutes. Using 1-1/2 teaspoons mixture for each candy, shape into egg shape. Place on wax paper-covered tray. Refrigerate 1 to 2 hours before dipping into chocolate coating.
Place coated eggs on wax paper-covered tray. Store in cool, dry place. About 40 candies.
VARIATION: PEANUT BUTTER EGGS: Omit coconut flakes. Add 1-1/2 cups REESE'S Creamy Peanut Butter. Proceed as directed above.
Developed and Tested by the Hershey Kitchens
