Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. Spread out your coconut on the tray and pop it in the oven for about 5-6 minutes to get it all toasty. Just keep an eye on it—coconut can go from golden to burnt real quick!
Once your coconut is nice and toasty, let it cool down a bit. Meanwhile, grab a medium bowl and melt together your chocolate chips and coconut oil in the microwave. Heat them up in short 30-second bursts until they’re all smooth and melted.
Now, pour that melted chocolate goodness over your toasted coconut and give it a good mix to coat everything evenly. Don’t worry if it looks a bit crumbly—that’s perfectly okay.
Grab a cookie scoop and form 6-8 rounds out of the mixture. Gently press them down and add your Easter candies on top for that extra festive touch.
Pop your treats into the refrigerator for about 30 minutes until they’re nice and firm. And there you have it—adorable, no-bake Easter treats that are as fun to eat as they are to make! Enjoy!