Prepare the Mold: Line a baking sheet with parchment paper and dust with powdered sugar. Create shallow egg-shaped indentations in the sugar using the back of a spoon (this will help form the marshmallow eggs).

Make the Marshmallow Mixture: In a large mixing bowl, sprinkle gelatin over 1/2 cup cold water and let sit for 5 minutes. In a saucepan, combine sugar, corn syrup, 1/4 cup water, and salt. Bring to a boil over medium heat, stirring occasionally. Once the syrup reaches 240°F (soft-ball stage) on a candy thermometer, remove from heat. Slowly pour the hot syrup into the gelatin mixture while beating with an electric mixer on low. Increase speed to high and beat for about 8-10 minutes, until thick and fluffy. Mix in vanilla extract.

Shape the Marshmallow Eggs: Spoon the marshmallow mixture into the egg-shaped molds in the powdered sugar. Let sit at room temperature for 4-6 hours, or until firm.

Coat in Chocolate: Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring between each. Add coconut oil if needed for a smoother consistency. Carefully remove marshmallow eggs from the powdered sugar mold and brush off excess sugar. Dip each egg in melted chocolate using a fork, letting excess drip off. Place on a parchment-lined tray and decorate with sprinkles, crushed nuts, or drizzled white chocolate.

Set & Enjoy: Let set at room temperature or refrigerate for 15-20 minutes until the chocolate hardens.