Gather all your ingredients and prepare a baking sheet lined with parchment paper. This will be where your Coconut Cream Eggs will rest while they set!

In a large mixing bowl, combine the shredded coconut, powdered sugar, softened butter, and vanilla extract. Mix until everything is evenly incorporated. The mixture should be thick and moldable.

With clean hands, take a tablespoon of the coconut mixture and roll it into an oval shape—about the size of an egg. Place it on the prepared baking sheet. Repeat with the remaining mixture until you have all your eggs formed.

Place the formed eggs in the refrigerator and allow them to chill for at least 30 minutes. This will help them firm up and hold their shape when coated with chocolate.

While the eggs chill, melt the dark chocolate in a microwave-safe bowl. Heat in increments of 15 seconds, stirring in between until fully melted and smooth.

Once the eggs have chilled, use a fork to dip them one by one into the melted chocolate. Ensure each egg is fully coated, then let any excess chocolate drip off before returning them to the parchment-lined tray.

Once all the eggs are coated in chocolate, place them back in the refrigerator for about 15 minutes, or until the chocolate has fully set.

Once the chocolate has hardened, your Coconut Cream Eggs are ready to be served! Enjoy them right away, or store them in an airtight container for later.