2 t. shortening
1/4 t. water
1 drop food color
1/2 C. sweetened coconut flakes
Cover bottom of 13 x 9 inch pan with heavy duty foil.
In small microwave-safe bowl, place chocolate chips and shortening. Microwave at HIGH (100%) for 30 seconds, stir and repeat in 10 second intervals, until chocolate is melted. Mixture will be smooth when stirred. Immediately spread mixture evenly on foil to about 1/8-inch thick. Pat tinted coconut evenly onto chocolate.
Refrigerate for 5 to 10 minutes or until beginning to firm. Press sturdy, Easter-shaped cookie cutters down to foil, cutting through coconut and chocolate; do NOT remove shapes. Return to refrigerator until completely firm; gently remove foil. Gently press out shapes; cover and refrigerate until ready to use.
In small bowl, stir together 1/4 teaspoon water and 1 drop food color. Stir in 1/2 cup sweetened coconut flakes; with fork, toss until evenly tinted or shake in a plastic bag.