Toast shredded coconut in skillet over medium heat. Stir constantly approximately 5-7 minutes until golden brown.
Melt chocolate in a microwave-safe bowl in the microwave on medium in 30-45 second increments. Stir after each time. Shorten time as chocolate melts, and stop heating when chocolate almost melted. Stir until chocolate is completely melted and smooth.
Add vanilla extract and toasted coconut, and mix well.
Drop large spoonfuls of the chocolate coconut mixture on the parchment paper. Use the back of the spoon to make a depression in the middle of each spoonful.
Place three washed, drained, and dried raspberries in the centre for your eggs.
Refrigerate for at least 2 hours until fully solidified.
Notes
Macadamia nuts or blueberries also work well as low sugar, paleo-friendly eggs in your Easter egg nests.