Preheat the oven to 300. Spread the coconut in a single layer on a baking sheet and toast, shuffling occasionally, until golden brown (about 15-20 minutes). Remove from oven and let cool.

Increase the oven temperature to 350. In a large bowl or the bowl of a stand mixer, beat together the butter, sugar, egg, and vanilla until smooth. Add the flour and salt and mix to form a thick dough.

Scoop rounded tablespoon-sized balls of dough and roll in toasted coconut, pressing the coconut into the dough. Place the balls of dough on a lightly greased baking sheet and press down in the center with your finger to make an indent.

Bake 11-13 minutes or until lightly golden brown on the bottom. Let cool and top with candy eggs.