Preheat oven to 350 degrees F. Lightly grease or spray a mini-muffin pan. Set aside.

In a bowl, combine egg white, honey, vanilla extract, and salt.

Add in coconut until evenly moistened.

Add about a tablespoon of the mixture into each of the tins.

Press coconut mixture on the bottom and up against the sides of the mini muffin cup to create a nest, making sure the coconut reaches to the top. The middle should be hollow to create the nest shape.

Bake for 13-15 minutes, until the macaroons are golden brown on the edges.

Remove nests from oven and allow them to cool fully in the mini-muffin tin.

Carefully remove each nest by running a thin knife around the outside of each nest, separating it from the edge. Macaroons may not all come out perfectly and may have some uneven edges, but this just adds to its nest-like quality.

Put 2-3 mini eggs in each nest. You can simply place the eggs in, or add a thin layer of melted chocolate or Nutella to “glue” them in if desired.

Serve at room temperature.