Directions
Preparation:30min  ›  Extra time:1day resting  ›  Ready in:1day30min 

1. Mix icing sugar, coconut, sweetened condensed milk and vanilla in a large bowl. Mix well; you will probably have to knead the mixture with your hands to get it to the right consistency.
2. Use a walnut size piece of mixture and roll with hands to make an egg shape (roll into a ball then roll back and forth slightly to make a football-like shape).
3. Place on a baking tray lined with baking paper then chill for 10-15 minutes.
4. While eggs are chilling melt dark chocolate and butter separately. Stir melted butter into melted chocolate and stir well to combine. This thins the chocolate for dipping the eggs and leaves the eggs with a gloss.
5. Dip eggs 1 at a time into chocolate using 2 forks to coat, lift and drain excess chocolate. Place dipped eggs back on paper lined tray. Repeat until all eggs are dipped.
6. Melt extra white chocolate and place in the tip of a plastic bag. Tie bag, snip off a tiny corner and drizzle white chocolate over the dipped eggs. Let stand until set.
7. Store in refrigerator. If you can wait let rest for 24 hours then enjoy!