Scoop Coconut Filling using a #30 black scoop to make 1 oz pieces onto a sheet pan with parchment paper. Freeze. (Optional: Adding a little Bread Flour to your spread will help your eggs to maintain their shape during the enrobing process.) Roll each piece into an egg shape. Return to the freezer and freeze until solid. Dip the coconut eggs in melted chocolate coating while frozen. Let set up completely and dip again. Decorate with colored melting chocolates or wrap neatly in colored foil.