Prep the oven and pans. Heat your oven to 325°F (163°C). Line two baking sheets with parchment paper or silicone mats. Lightly mist with spray if your parchment is slick.

Whisk the egg whites. In a large bowl, whisk egg whites, sugar, vanilla, almond extract, and salt until the mixture looks frothy and the sugar starts to dissolve, about 30–45 seconds.

Add the coconut. Stir in the shredded coconut until every strand is coated. If the mixture looks very wet or slumps when mounded, sprinkle in the flour and fold to combine.

Chill briefly. Cover the bowl and refrigerate for 15–20 minutes. This helps the nests hold their shape and bake evenly.

Scoop the mounds. Use a heaping tablespoon or a #40 cookie scoop to portion the mixture onto the prepared sheets, spacing about 2 inches apart.

Shape the nests. With damp fingertips, press a shallow well in the center of each mound and tidy the edges to look like a small nest. Keep the sides slightly higher than the middle.

Bake until golden. Bake for 16–20 minutes, rotating the pans halfway through. The edges should turn deep golden and the tops lightly toasted, while the centers remain pale.

Cool completely. Let the nests cool on the sheet for 5 minutes, then transfer to a rack to cool fully. They’ll firm up as they cool.

Add the chocolate. Melt the chocolate chips in the microwave in 20-second bursts, stirring between each, until smooth. Spoon a small pool of chocolate into each nest’s well.

Nest the eggs. Press 2–3 mini candy eggs into the chocolate. Let them set at room temperature, or speed it up by chilling the trays for 10 minutes.