| 1 |
Place the sweetened condensed milk and the unflavored gelatin in a saucepan. Bring mixture to a boil over medium heat stirring constantly. Remove from heat and stir in the coconut. |
| 2 |
Let mixture cool. Dip hands in water and mold the coconut mixture into small egg shapes and place on a parchment paper-lined baking sheet. |
| 3 |
Place an almond on the top of each coconut egg and press down slightly. Place eggs in refrigerator or freezer for about 30 minutes to make dipping easier. |
| 4 |
Melt the chocolate in a double boiler over low heat or in the microwave. Dip each egg into the chocolate to coat and then place on waxed paper. Let set and decorate with royal or buttercream icing if desired. |