3 cups sweetened (shredded coconut)
4 large egg whites
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
Spread the coconut on the baking sheet and toast for about 5 minutes, or until just barely starting to show some colour. Let cool slightly before using.
Combine the egg whites, sugar, vanilla and salt in a mixing bowl. Whisk until the whites and sugar are completely combined and the mixture is frothy.
Pour the coconut over the egg-white mixture and stir until the coconut is evenly moistened.
Line the baking sheet with parchment paper.
Shape the coconut mixture into a small ball and press down into the centre to create a nest shape. Shape them an inch or so apart on the baking sheet.
Bake the macaroons until golden, 15-20 minutes.
Cool the macaroons. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely
1 cup white sugar
1/3 cup lemon juice
1/4 cup butter
2 teaspoons lemon zest
Whisk eggs, sugar and lemon juice in a double boiler over simmering water until mixed well, then continue to stir until thick, 7 to 10 minutes.
Drain through a mesh sleve to get rid of lumps. Fold in butter until well incorporated.
Mix in lemon zest. Cover curd and chill in the refrigerator until it has thickened.
Fill the macaroons with the lemon curd and decorate with mini chocolate eggs.