In a saucepan on the stove, mix sugar, milk, butter, cocoa and salt.

Set to medium heat and boil, stirring frequently

Once boiling, cook for five minutes, stirring constantly.

Remove pan from heat and add vanilla, oats and coconut.

Stir until all ingredients are mixed and completely coated in chocolate.

Immediately drop onto waxed paper covered trays.

Let cool in fridge 15 minutes, or cool place for 1 hour, until no longer sticky or tacky to touch.

Press spoon into the centre of the cookies, making an indent. You may need to use clean fingers to coax shapes into nests. If your spoon is sticking, just cover with a THIN layer of coconut oil or non-stick spray.

Press Cadbury mini-eggs into the centre, until they’re secure.

Let set the rest of the way. 1 hour in the fridge, 2 hours in a cool place.