Pour the chocolate chips into a glass bowl. Place into the microwave and cook for 30 seconds. Carefully stir the chips with a wooden spoon. Place back into the microwave and cook for 10 seconds; remove and stir again. Place back into the microwave and cook for 10 more seconds then remove and stir. They should be melted by now. Be very careful not to overcook the chocolate because it will be ruined.
Pour the chocolate into the bowl with the coconut and stir until evenly coated. Coat a muffin tin with cooking spray. Place a spoonful of the coconut mixture into each muffin cup - I only filled 9 in my tin. I used my pestle (from my mortar and pestle set) to push an indent into the center of each filled muffin cup, making sure not to go all the way to the bottom. Place the muffin tin into the refrigerator for 30 minutes or until set.
Remove from the refrigerator and place the chocolate eggs into the center. Serve immediately. Enjoy!