Preheat the oven to 325°F. Line 2 baking sheets with parchment paper or silicone mat. Spray lightly with cooking spray.
In a medium mixing bowl, toss together the coconut, flour and salt.
Beat egg white to frothy consistency by beating egg vigorously with a fork in a cup for 30-45 seconds.
Add the sweetened condensed milk, frothy egg white and vanilla to the coconut/flour mixture and mix it all together well with a spoon or rubber spatula.
Add in color gel of choice if you want a certain color to make them festive for Easter. (I used a little green to get the pastel pretty green color.)
Use a 2 oz cookie or ice cream scoop placing mounds 2 inches apart on the baking sheet.
Bake for 16-20 minutes or until golden brown.
Remove to a wire rack to cool and let sit for 2-4 minutes, then gently press a chocolate egg into the center. Test until you get the right timing for the first one or two so they don't turn out melty.