200g White Choc Melts (1¼ cups)
6 x 55g cinnamon doughnuts
½ cup shredded coconut
100g bag speckled Easter eggs
Place chocolate in a medium heatproof bowl. Sit bowl over a small saucepan of simmering water. Stir until melted and smooth. Remove. Cool slightly.
Working with one doughnut at a time, dip the top into chocolate to come halfway up the side, allowing excess to drip away. Place doughnuts on a tray, chocolate-side up. Sprinkle with some of the coconut. Refrigerate for about 15 minutes, or until set.
To serve, arrange doughnuts on a cake stand. Fill the centre with Easter eggs.
TIP! Speckled Easter eggs are available from Coles supermarkets. Try tinting white chocolate with a few drops of food colouring, to add a touch of colour. White Choc Melts can be replaced with the dark or milk variety.