Begin by preheating your oven to 300 degrees F. Coat the cups in a mini muffin pan with cooking spray and set the pan aside.
In a large bowl, lightly whisk together the eggs whites, salt, and sugar to combine. Then, with a fork, mix in the coconut.
Drop 2 tablespoons of the coconut mixture into each prepared mini muffin cup.
Lightly press the mixture into the bottom and up the sides of each cup. (Use your thumb or a wine cork.) Bake for 28 to 30 minutes, until lightly golden on top. (Loosely place a piece of aluminum foil over the top of the pan if the coconut starts to brown too quickly.)
Let the nests cool in the tins on a wire rack for about 10 minutes. Then run a spatula around the edges of the muffin cups to loosen the nests. Carefully lift out the nests and allow them to cool completely.
With the melted chocolate in a piping bag (or plastic baggie with a corner cut off), pipe a small amount of chocolate into each nest. Add 2 or 3 candy eggs and press them gently to secure.
Pack and store in an air-tight container.
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Notes
*Updated to add: While I didn't experience any issues with my macaroons nests sticking to the pan, I've noticed that some of you did. If you want to prevent any chance of sticking, just line your mini cupcake pan with paper cupcake liners before adding your coconut mixture.