In a large mixing bowl, or in a food processor, add all the ingredients except the dark chocolate and food coloring!
Combine with a spatula or blend at high speed, until consistent and a crumble form.
Divide the crumbly coconut batter into 4 small mixing bowl. Keep one bowl without food coloring.
Add 2-3 drops of natural food coloring in the remaining 3 bowls. I used Natural Plant-Based Food Coloring that is vegan-friendly. I used blue, green (I combined 1 drop of blue for 2 drops yellow), and pink.
Stir with a spoon to combine the food coloring evenly in each bowl. Make sure you are using a different spoon for each bowl to avoid a transfer of color from a bowl to another bowl.
Add some of the coconut batter in each hole of a 6-hole easter-egg-shaped silicone mold. Press firmly with your fingers to compact the batter. Freeze 10 minutes.
Meanwhile, melt the dark chocolate on a stove or in the microwave. I microwave my chocolate in a bowl by 30 seconds burst, stir and repeat until fully melted.
Remove the coconut eggs from the freezer, unmold on a plate and dip them one at a time into the melted dark chocolate using 2 forks to hold the coconut egg into the mixture.
When fully covered with melted dark chocolate, place on a tray covered with baking paper. Repeat for each coconut egg until all are covered with chocolate on both sides.
Freeze 10 minutes until the chocolate shell is set. Drizzle extra melted chocolate if you like.
Store in the fridge up to 1 week in an airtight container or freeze for 3 months.
Recipe makes 30 easter eggs. Nutrition panel is for one egg.