Using two spoons (size tablespoon or larger), scoop your coconut mixture into each lined muffin section, filling it up about 2/3 of the way. Use the back of one of your spoons to create an indent in the center of each unbaked macaroon. Creating this well before baking will help make the “nest” shape to fill later.
Bake in your preheated oven for approximately 10 to 12 minutes, keeping an eye on it. Ideally, you’ll want the edges to be browned.
Remove the macaroons from the oven and allow to cool on a cutting board or cooling rack.
In the meantime, place the yellow candy melts and coconut oil in a microwave-safe bowl and microwave in 20-second intervals until completely melted. Stir in between microwave sessions until smooth.
Using another spoon, add a dollop of the melted yellow candy into the center of each macaroon.
Immediately top the melted yellow candy with 3 candy eggs while it’s still warm and ooey-gooey.
Repeat the dollop of melted candy/top with candy eggs instructions for each macaroon and allow time for the melted candy to cool and set.
Once the candy is fully set and cooled, serve, savor, and enjoy ’em!