For peanut butter eggs, in bowl of mixer, cream butter and peanut butter until smooth. Slowly add powdered sugar and mix until combined. Add vanilla.
For buttercream eggs, in bowl of stand mixer, cream butter and cream cheese until smooth. Slowly add powdered sugar and mix until combined. Add vanilla.
For coconut eggs, make buttercream dough as above and add coconut extract and coconut into dough at the end.
Mold each by hand into small eggs (about 3 ounces each) or larger eggs if you choose to. Place on wax paper-lined baking sheet. Refrigerate for at least one hour.
Melt chocolate in large bowl. Dip bottom of eggs into melted chocolate and place back on wax paper to set. Refrigerate for about 15 minutes.
Using dipping fork or regular fork, dip eggs into chocolate and slide against edge of bowl to remove excess chocolate. Place on wax paper to set. Decorate as desired with royal icing flowers, names piped with royal icing, or sprinkles. See this post for recipe for royal icing.
*If you are gluten free, please be sure to use gluten free candy melts. I buy Merckens cocoa lite (milk chocolate) on Amazon. Wilton candy melts are NOT considered gluten free. See my suggested tools below.**You can make only one flavor or both. If you make both, you'll need the full 2 pounds of melted chocolate wafers. If you make only one, just melt one pound of chocolate wafers. You can also halve each recipe to make smaller amounts of both peanut butter and buttercream eggs. Eggs will keep very well in the refrigerator for a few weeks. They also ship well.