Candy Easter Eggs

1/2 cup butter, softened
1/2 cup cold mashed potatoes (prepared without added milk and butter)
2 pounds confectioners' sugar
1-1/2 cups flaked coconut
1 teaspoon vanilla extract
1 pound dark chocolate candy coating
Colored sprinkles

In a mixing bowl, cream butter. Beat in mashed potatoes. Gradually add the
confectioners' sugar, beating until smooth. Add coconut and vanilla; mix
well. Shape into 1-in. ovals; place on baking sheets. Refrigerate for 4-6
hours.
In a microwave, melt candy coating. Dip ovals in coating; allow excess to
drip off. Decorate with sprinkles. Place on waxed paper; let stand until
set. Store in an airtight container in the refrigerator. Yield: 9 dozen.