Coconut Brownie Bite Easter Nests

Preheat oven to 350°F. Grease a mini muffin pan with butter or nonstick cooking spray, or line with paper liners.
In a large bowl combine the butter and sugar. Add the eggs one at a time, mixing after each. Stir in the vanilla. In a separate bowl combine the cocoa, flour and salt. Add to the egg mixture all at once and mix until no streaks of dry ingredients remain. Stir in the shredded coconut.
Scoop into the prepared muffin pan, filling cups nearly all the way to the top. Bake until brownie bites are set, about 12-15 minutes. Let cool 5 minutes in the pan, then transfer to a cooling rack to cool completely.

Spread the coconut out onto a sheet pan. Bake in the 350°F oven until toasted and golden, about 5-6 minutes, checking every 2 minutes to stir the coconut. Watch carefully so it doesn't burn. Let cool completely.
In a heat-proof bowl set over simmering water, melt the butter and chocolate chips, stirring until smooth. Remove from heat.
Dip the tops of the brownie bites into the melted chocolate, then return to the wire rack. Cover with toasted coconuts. Garnish with the candy coated milk chocolate eggs.