Preheat the oven to 325°F. Lightly grease an 8x8-inch pan.
Place the crust mix and melted butter in a large bowl and mix until combined into a crumbly dough. Press dough firmly and evenly into the prepared pan.
Bake for 12 minutes. Remove the pan from the oven and set aside to cool.
Whisk together the filling mix and milk in a medium saucepan. Set the pan over medium heat. Whisk gently and constantly until the mixture begins to bubble and thicken. Remove the pan from the heat. Stir in the coconut extract (if using).
Pour the filling over the cooled crust. Transfer the pan to the refrigerator and chill for 1 hour.
Place the dulce de leche in a large microwave-safe bowl. Microwave on high for 30 seconds, or until slightly loosened. Add the shredded coconut to the bowl and mix until thoroughly combined.
Remove the pan from the refrigerator. Drop the coconut mixture by the spoonful over the bars, gently pat into a mostly even layer. Return the pan to the refrigerator and chill for 1 hour more.
Cut the bars into squares. With the back of a spoon, gently press a shallow indent into the center of each bar. Arrange three Easter egg candies into each indent. Serve chilled. Store leftover bars covered in the refrigerator for up to 3 days.