I did make them and they are soooo good and so easy. Tracey yours look great too. I only made half a recipe and divided that in half. Half with only my coconut scented vanilla from Puerto Rico and half with lots of coconut. I did find it a bit soft so I kneaded in more confectioners sugar until it felt right. I used the Bakers chocolate coating cups. The chocolate was a bit thick to work with and I could have thinned it but I was hurting by then and just did the milk chocolate ones on the plain cream ones and a few of the coconut ones. I froze the rest of the uncoated eggs and will coat them in dark chocolate when I'm ready to eat them. Terrapots, I think I'll use the rest of the condensed milk can and make some with orange flavor, since I have that. Didn't have mint after all. Wish I had some raspberry extract though. All in all a great recipe that I will use in the future too Ann. Thanks for sharing again. I did make one big egg with each batch too. The big plain cream egg is smaller than the double coconut one. Here is a pic of the milk chocolate coated ones and you can see the two with coconut inside have coconut outside. They had just come out of the fridge so have a little moisture on them.

They are very good and so easy. I made them last year and we really enjoyed them. Christy was off last week and by the time I would have made candy, my shoulders were all used up, so none this year. I did make some of mine with coconut. I just kneaded the coconut into them. Worked great. Even made a few for me with what you'd consider double coconut and still worked fine. Oh, and I did make one big one. When I was a kid we always got one big one that we'd slice. That was fun to recreate that memory. Some of last years batch.

Real nice looking deviled eggs Donna L. I did unpack my deviled egg plate and it holds 12 plus room for a few more in the center. That is enough for our meal, that way I won't have a lot of them left. I too have the plastic lidded ones and they are good to store or take eggs in. Two Rubbermaid ones and one Tupperware one. I also have several different glass ones and do use those for other meals. I use either Miracle Whip or Mayo in mine plus, some sugar, and some mustard. Not a lot of any of it. Some times I like to boil more eggs than I need and use the extra yolks so they will be nice and full and of course paprika on the top. Then I just eat the egg whites that are left over :) Sue

@texanjana -- I don't have a pic, handy, but I'll tell you this, it took two batches of frosting to get the technique and to find the right consistency of frosting. I'll be honest, one early attempt using pink frosting lining the inside of the bag, stripes of red color gel, and a white interior (like the videos instruct) just ended up looking like a sea anemone, rather than flower! Great for a monster from the deep theme, not so much for spring flowers. Playing with the various tips was fun.