Toast the nuts: Place the almonds in a skillet and toast over medium-high heat for 3-4 minutes. Add the shredded coconut and toast with the almonds until lightly golden brown and fragrant. Scoop out about 1 tablespoon toasted coconut for decorating. Set aside.
Melt the chocolate: Break up a chocolate bar (or use melting chocolate chips). Melt it in the microwave or over a water bath. Add the toasted nuts and stir well.
Shape cookies: Using about 2 teaspoons of chocolate and nut mix, place small mounds on a sheet pan lined with baking parchment. Make a small well in the middle. Sprinkle with the reserved toasted coconut and place mini eggs in the middle.
Freeze: Freeze the cookies on the sheet pan for 10-15 minutes, or until firm. I prefer to store them in the fridge or freezer for up to 2 weeks.
Nutrition is an estimate and WITHOUT the mini eggs included, as these will widely differ depending on the brand you're using.Make sure to use chocolate for melting, not chips that are made to keep their shape during baking. But I mean, you can also use a chocolate bunny if you've got one too many ;)