-In a dry skillet over medium-low heat, toast the coconut and chopped pecans slightly to intensify their flavor. Watch them carefully, and stir them frequently, so they do not burn.
-In a mixing bowl, cream the peanut butter and butter until well mixed. Fold in the coconut, nuts, salt, 1 cup of powdered sugar, and vanilla. Mix well.
-Sprinkle some of the remaining powdered sugar on a board and knead in enough of the remaining sugar until the mixture holds its shape when formed.
-Shape tablespoon-size balls into egg-shaped pieces.
-Cover and freeze for about 30 minutes.
-In a microwave-safe bowl, carefully melt the chocolate and shortening on low power, stirring occasionally, until smooth.
-Using a fork, dip the peanut butter candy pieces into the melted chocolate, allowing the excess to drip back into the bowl, and place them one by one onto a parchment-lined baking sheet.
-Continue the same process with the remaining peanut butter candy pieces.
-Use whatever melted chocolate you have left to drizzle over the tops of the eggs and add your multicolored sprinkles before the chocolate hardens.
-Chill or freeze until ready to serve.