To make the filling heat the white chocolate in a microwave safe bowl. Heat in 30 second intervals, stirring after each heating, until completely melted.

Add the sweetened condensed milk and stir until combine dand thickened.

Add in the coconut flakes and mix well. Set aside.

Heat the milk chocolate in a microwave safe bowl in 20 second intervals, stirring after each heating, until melted.

Drop half teaspoons of milk chocolate into each mini egg mold. Spread with a small spoon or paintbrush to cover the sides of the mold. Refrigerate for 5 minutes.

Remove from the refrigerator. Roll a teaspoon of the filling into an egg shape and push into the mold on top of the chocolate. Repeat for all the eggs.

Pour a half teaspoon of melted milk chocolate on top of the coconut filling. Spread to cover the filling and join with the chocolate on the sides of the egg.

Refrigerate for 10 minutes.

Remove from the refrigerator and push the eggs out of the mold.

Heat a quarter cup of colored candy melts in a microwave safe bowl. Heat in 20 second intervals, stirring after each addition, until melted.

Put the candy melts into a zip top baggie and cut off the edge. Drizzle over the eggs and quickly top with sprinkles.

Store in an air tight container for up to 2 weeks.