Preheat your oven to 350 degrees F. Cut your parchment paper to 12 squares, about 3x3in in-size. Line your each cavity of muffin pan with your square parchment pieces and set aside.
In a large bowl, mix together coconut and condensed milk.
Using two spoons, scoop coconut mixture into each lined muffin section, filling it up about 2/3 of the way. Use the back of your spoon to create an indent in the center of each unbaked macaroon.
Bake for 10 to 12 minutes, you’ll want the edges to be brown.
Remove from the oven and allow to cool on a cutting board. In the meantime, place candy melts and coconut oil in a microwave-safe bowl and microwave in 20-second intervals until completely melted.
Pour melted candy into the center of each macaroon. Top each one with 3 candy eggs and allow to set. Serve and enjoy!