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Line a cookie sheet with parchment paper.
Mix butter, peanut butter, powdered sugar, and vanilla with an electric mixer until it clumps together. It should look crumbly but hold together when pressed.
Scoop about 2 Tbsp of mixture, roll into a ball and flatten into a disc. Shape into an egg with your palms.
Place on lined cookie sheet and freeze eggs for at least 1 hour to firm up.
Put chocolate and coconut oil in a saucepan and warm over low heat on stovetop, stirring constantly until melted.
Use a fork to dip each egg in chocolate, letting extra chocolate drip off.
Place on parchment paper and refrigerate for at least 15 minutes until chocolate hardens.