In a large mixing bowl, combine the room temperature unsalted butter and cream cheese. Using an electric mixer, beat them together until smooth and creamy.
Add sifted confectioners' sugar, coconut extract, vanilla extract, and fine sea salt to the bowl. Mix on low speed until combined, then gradually increase speed and blend until well combined. Then add sweetened flaked coconut and mix until evenly distributed.
Using a cookie scoop or your hands, portion out the coconut mixture and shape it into egg-like forms. Place each egg onto a baking sheet lined with wax or parchment paper. Refrigerate for about an hour to firm them up.
While the eggs are chilling, melt the bittersweet chocolate using a double boiler or microwave-safe bowl, stirring until fully melted. Stir in 2 tablespoons of coconut oil for sheen.
Once the eggs are firm, dip each egg into the melted chocolate using a fork, allowing excess to drip off. Return to the parchment-lined baking sheet and sprinkle chopped pistachios on top if desired.
Place the baking sheet in the refrigerator for about 30 minutes, or until the chocolate has completely hardened.
