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1
Preheat the oven to 350F.
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2
Sift the flour and salt into a medium bowl.
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3
Beat the butter and sugar with an electric mixer on medium speed in a large bowl until just combined; add the vanilla.
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4
With the mixer on low speed, add the flour mixture to the butter and sugar and mix just until the dough starts to come together.
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5
Put the egg wash and coconut in two separate medium bowls.
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6
Form 1 1/4-inch balls of dough (about 1 tablespoon each); dip each ball in egg wash, then roll in coconut.
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7
Place the balls about 2 inches apart on a cookie sheet; press a light indentation into the top of each with your finger.
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8
Bake until the coconut is golden, 18 to 20 minutes.
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9
Remove the cookies from the oven and press the back of a teaspoon in the center of each to re-form the indentations.
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10
Transfer to a rack to cool.
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11
Place the chocolate chips in a medium glass bowl.
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12
Bring the cream just to a boil in a small saucepan over medium-high heat, pour over the chocolate chips and let sit for 2 minutes, then stir until the cream is fully incorporated and the mixture is smooth.
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13
Spoon 1/2 teaspoon of chocolate into the center of each cookie and let set for 5 minutes.
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14
Top each cookie with 3 chocolate eggs.
