4 lg Egg whites; about 1/2 cup

  2 1/2 c  Coconut;unsweetened,shredded

    1/2 c  Sugar, brown; packed

    1/2 c  Pecans; finely chopped

      1 ts Vanilla

      8 oz Chocolate, semisweet

  "Find your left-over egg whites a good home- made macaroon centres for
  chocolate eggs."
  Beat egg whites until frothy. Stir in remaining ingredients, excpet
  chocolate. Shape mixture into small eggs- wt hands work best. Place
  eggs on greased baking pan.
  Bake at 325F (160C) for 10-12 minutes, until lighly browned. Loosen
  with spatula immediately. Let cool completely.
  Melt chocolate in microwave or over double boiler. Cool slightly.
  Dip eggs one at a time, using a fork, a spoon, a toothpick- whatever
  works best for you. Reheat chocolate if it cools too much before you
  finsih. When coating has set, store eggs in cool, dry place (fridge?).