200g milk chocolate
200g dark chocolate
100g shredded coconut
40 coloured candy-coated Easter eggs
Break up all the chocolate and place it in a bowl over a pan of simmering water (don't let bowl touch water) until chocolate has melted. Set aside to cool slightly. Add the coconut and stir to combine.
On a large sheet of baking paper, create chocolate nests about 7cm in diameter. Use the back of a metal spoon to make a small dent in the centre of each nest, where eggs will sit. Cool completely, then refrigerate for 30 minutes or until firm. Just before serving, fill nests with eggs.