Prepare your workspace by lining a baking sheet with parchment paper.

In a mixing bowl, combine the shredded coconut, powdered sugar, and vanilla extract. Mix well until it forms a thick mixture.

Fold in the marshmallow fluff until everything is evenly combined and sticky.

Using your hands, shape the coconut-marshmallow mixture into small egg-shaped pieces, about 1 inch long, and place them on the prepared baking sheet.

Freeze the shaped eggs for about 15 minutes until they are firm.

While the eggs are freezing, melt the chocolate chips in a double boiler or in a microwave, heating in 30-second intervals and stirring until smooth.

If the chocolate is too thick, stir in the coconut oil to achieve a dipping consistency.

Remove the marshmallow eggs from the freezer. Using a fork or spoon, dip each egg into the melted chocolate, ensuring it's fully coated. Let the excess chocolate drip off, then place the candy back on the parchment-lined baking sheet.

Repeat this process until all eggs are coated. If desired, sprinkle some extra shredded coconut on top of the chocolate for decoration.

Allow the chocolate to set at room temperature or place the baking sheet in the fridge for about 10 minutes to speed up the process.