Line a tray with parchment, wax paper, or a silicone mat. Set aside. Place a second large silicone mat on the countertop.

In a large stock pot or heavy-bottomed saucepan, stir together the liquid glucose, granulated sugar, and water. Over medium heat, stir until sugar dissolves, then stop stirring.

Cook over medium heat, without stirring, until mixture reaches 235° F on a candy thermometer. Remove from heat.

With a heat-proof spoon, stir in the shredded coconut and coconut flavoring.

Pour mixture out onto prepared silicone mat.

Allow to cool for about 10 minutes, or until just cool enough to handle. (The mixture will start to feel less gooey/runny, but will still be extremely sticky!) With a bench scraper, divide the mixture into two portions.

Add a few drops of gel food coloring. With damp hands, knead until color is evenly distributed and desired color is achieved.

With damp hands, shape the mixture into eggs, about 1 1/2 – 2 inches long.

Transfer eggs to prepared tray and allow to cool completely. (Once cool, I like to use my hands to gently reshape the eggs, especially if they feel slightly wet or sticky on the bottom—this can happen, and is completely normal!)

Decoration:

Melt the white chocolate in the microwave in short intervals, stirring periodically to prevent the chocolate from burning.

Transfer melted chocolate to a piping bag. Pipe in zigzags over the eggs.

Sprinkle with Easter nonpareils or Easter sprinkles.

Allow eggs to sit at room temperature, uncovered, until the chocolate sets. Once set, layer eggs between sheets of parchment or wax paper. Store in an airtight container at room temperature for up to three weeks.