1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a medium bowl, whisk together sugar and eggs until combined. Let the mixture sit for 10 to 15 minutes to thicken slightly.

3. In a small saucepan, melt butter over low heat. Remove from heat and stir in coconut flakes and yellow food coloring until evenly tinted.

4. Add the shredded coconut to the butter mixture, then pour in the sugar and egg mixture. Stir until all ingredients are fully incorporated and form a sticky batter.

5. Using a tablespoon or small scoop, portion rounded tablespoons (15 mL) of batter onto the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart.

6. Bake in the center of the oven for 10 to 12 minutes, or until the edges are lightly golden and the tops spring back when touched.

7. Let macaroons cool completely on the baking sheet.

8. Once cool, use the back of a spoon to gently press a small well into the center of each macaroon.

9. Melt chocolate in a double boiler or microwave in 30-second bursts, stirring between each until smooth.

10. Spoon a small amount of melted chocolate into each well, then immediately press a mini chocolate egg halfway into the chocolate. Sprinkle with colored sugar while still wet.

11. Let stand at room temperature until the chocolate sets, about 20 minutes, before serving.