Coarsely crush half of the mini eggs; set the rest aside. Line cookie sheets with silicone liners or parchment paper, or use cooking spray.

Preheat your oven to 350 degrees.

In a large bowl, beat the butter and brown sugar with an electric hand mixer for a couple of minutes or until very creamy.

Beat in the egg and vanilla.

In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Add to the wet ingredients and stir until barely combined.

Stir in the toasted coconut, chocolate chips, and Cadbury egg pieces.

Roll the cookie dough into tablespoon-sized balls. (Use a cookie scoop to make them all the same size.) Place on prepared baking sheet about 2 inches apart.

Press 2-3 mini Cadbury eggs on top of each dough ball.

Bake cookies at 350° for 10-12 minutes, or until the edges of the cookies are golden brown.

Let cool on the pan for 3-5 minutes, then transfer to a wire rack to cool completely.

Store leftover cookies in an airtight container for 5-7 days.