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Heat a saucepan of water to a boil, and place a heat-safe bowl over the top, making sure that the bottom of the bowl does not touch the water, to make a double boiler. Add the chocolate and cream, and heat until fully melted, stirring very gently with a rubber spatula as needed.
Add the cubed butter to the chocolate mixture, and use the spatula to gently work the mixture together. Add the vanilla extract and fold in.
Transfer the mixture to a sheet pan covered with parchment paper, and place in the fridge for 1 to 2 hours, until firm.
Dust your hands with powdered sugar. Use a spoon to form 24 equal portions of the ganache mixture, and roll each into an egg shape. Place on a baking sheet covered with parchment paper, and chill.
Heat each of the candy coatings in the microwave in 30-second increments, stirring well between, until fully melted. Add coconut oil to thin the texture.
Decorate the eggs by dipping them in the colors of your choosing, then using a fork to drizzle a different color coating over the top. When all of the eggs are decorated, refrigerate 15 minutes to set the coating.
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