Step 1: 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).

Step 2: 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.

Step 3: 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.

Step 4: 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.
Let set at room temperature or refrigerate for 15-20 minutes until the chocolate hardens.