Fondant Easter Eggs : Put the butter in a bowl and whisk it till it becomes fluffy. Add the condensed milk and whisk again. Add 3 cups of icing sugar and mix together with a fork till blended well. Add some more of the remaining 3/4 cup icing sugar, if necessary, till you have a dough (fondant) that is not stiff but firm and not sticky.

Divide the fondant into four portions. Dust your working surface with some icing sugar. Colour (with one or two drops, enough for pastel shades) and flavour each portion according to your preference. Knead each portion, separately, adding a little more icing sugar as necessary, until the colour is well blended and there are no streaks.

Working with one coloured fondant portion at a time, pinch of small bits and shape into smooth 1 to 1 1/4" long u201ceggsu201d. Dust your palms with icing sugar if necessary. Place the eggs on baking sheets and refrigerate them for about 5 hours or overnight.

Use these u201ceggsu201d as they are to decorate or dip them in melted chocolate if you prefer. This recipe makes about 60 to 75 eggs (about 1u201d long). You can use the "eggs" to decorate cakes, cupcakes, etc.

Coconut-Chocolate Macaroon Nests : Put both types of coconut and flour in a bowl. Add the egg white and the condensed milk and mix together with a fork. Add the remaining ingredients and mix with the fork till blended.

Moisten your palms with water, and then take about 1 1/2 tbsp of the macaroon dough and shape it into a ball. Flatten this slightly and create a u201cwellu201d in the middle with your finger. Place this on a parchment lined baking tray. Use up all the dough by making more u201cnestsu201d.

Bake the nests at 160C (325F) for about 15 to 20 minutes till well set and dry to touch. It will be difficult to see these macaroons browning because of the cocoa powder. Let them cool on the baking tray for about 10 minutes. Then dislodge them carefully with a flat spatula and cool on a rack.

Once they are completely cool, place the eggs in the chocolate macaroon nests.