Fill your saucepan with 1-2 inches of water and place it on the stove. Place the stainless steel bowl on top of the saucepan — the two should sit tightly together. You don't want a gap as heat will escape. You also want to make sure the bowl does not touch the water, as it may burn the chocolate. Turn up the heat to high.
Once you hear the water start to boil, add the coconut oil. After the oil is melted down (after 1-2 minutes) add the chocolate chips. Stir the chocolate constantly with your silicone spatula or spoon to help melt the chocolate. Add a pinch of the sea salt.
Once you see the chocolate starting to melt down to a liquid consistency, cut the heat and remove it from the double boiler. It's fine if it's not all melted down, the residual heat from the bowl will help melt it all down. Once melted down, the chocolate should be a nice liquid-syrup consistency with a nice glossy sheen that slowly drips off your spatula or spoon. Let it cool down for 2-3 minutes.
It's time to coat our Coconut Macaroon Eggs with chocolately goodness! Place them into the melted chocolate, move them around, spoon the chocolate over the eggs until all sides are covered. Gently take them out of the melted chocolate and place them on the baking sheet.
Repeat until all Coconut Macaroon Eggs are done and place in the fridge for 40-50 minutes until set and chocolate hardens. For a quicker result, you can place them in the freezer for 20 minutes. Either way, please trust me it will be worth the wait!
Once everything is set, take them out and leave them at room temperature for about 5-10 minutes and your delectable coconut treats are ready to enjoy!
OPTIONAL: If you want a thicker coating of the chocolate, take out of the fridge and repeat the process in step 4 to get a second coating and smooth finish. Place back in the fridge for another 30 minutes.