In a small bowl, mix the gelatin powder with ½ cup (120 ml) of cold water and let it bloom for about 5 minutes.

In a saucepan, combine 1 cup (240 ml) of water, granulated sugar, and corn syrup. Bring to a boil over medium heat and stir until the sugar dissolves completely.

Once boiling, add the bloomed gelatin mixture and whisk until fully incorporated. Remove from heat and allow the mixture to cool slightly.

Transfer the mixture to a mixing bowl and add vanilla extract. Using a hand mixer, beat on high speed for about 10-15 minutes or until the mixture becomes fluffy and holds its shape.

If desired, add a few drops of food coloring to achieve your preferred hue and mix gently.

Line the baking sheet with parchment paper. Use the egg-shaped cookie cutters to cut out egg shapes from the marshmallow mixture. Set the cut marshmallow eggs on the parchment to firm up for about 30 minutes.

In a microwave-safe bowl, melt the chocolate chips and coconut oil together in 30-second intervals, stirring until smooth.

Dip each marshmallow egg into the chocolate mixture, ensuring it's fully coated, and return it to the parchment paper. Repeat with all eggs.

While the chocolate is still wet, sprinkle your desired decorations onto the eggs.

Allow the chocolate to set at room temperature or in the refrigerator for about 15 minutes.