For the coconut Easter eggs, first bring cream to a boil, coarsely chop chocolate, melt in the hot cream, mix well and bring to a boil once, stirring throughout. Pour chocolate mixture into a suitable bowl, let cool over and refrigerate with lid closed for one night.
The next day, mix the chocolate cream well, stir in cocosette and rum flavoring. Crumble hollow hips with fingers and mix into chocolate-coconut cream. Freeze the mixture for approx. 20 minutes. Cut small portions from the mixture with a coffee spoon, shape into eggs and roll in coconut oil.
Leave the coconut Easter eggs well sealed in the refrigerator for one night.