Preheat and prepare: Heat the oven to 325°F (165°C). Line two baking sheets with parchment paper or silicone baking mats.

Mix the dry ingredients: In a large bowl, combine the shredded coconut, sugar, flour, and salt. Stir until the coconut is evenly coated and no clumps of flour remain.

Whisk the wet ingredients: In a small bowl, whisk the egg whites, vanilla, and almond extract (if using) until frothy, about 20–30 seconds. No need for stiff peaks—just combine well.

Combine to form the dough: Pour the egg white mixture over the coconut mixture. Stir with a spatula until the coconut is fully moistened and the mixture holds together when pressed.

Scoop the mounds: Use a heaping tablespoon or a medium cookie scoop to portion the mixture onto the baking sheets, spacing them about 2 inches apart. You should get about 18–22 mounds.

Shape the nests: With slightly damp fingertips, press a small well into the center of each mound to form a nest shape. Neaten the sides so they don’t spread too much.

Bake: Bake for 18–22 minutes, rotating the pans halfway through. The edges should be golden brown and the tops lightly toasted. Remove from the oven and let the nests cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.

Melt the chocolate: Place the chocolate in a microwave-safe bowl and heat in 20–30 second bursts, stirring between each round, until smooth. Alternatively, melt over a double boiler on the stove.

Fill the nests: Spoon about 1–2 teaspoons of melted chocolate into the center of each cooled nest. Immediately press 2–3 mini candy eggs or a few jelly beans on top. Let the chocolate set at room temperature, or chill for 10 minutes to speed it up.

Serve: Once the chocolate is firm, the macaroons are ready to enjoy. Expect crisp edges, chewy centers, and a creamy chocolate bite.