Preheat: Position oven rack in the center of the oven and preheat to 325°F. Line two baking sheets with parchment paper and set aside. Do not use silicone baking mats — they trap steam under the cookies, making the bottoms sticky and prone to burning.

Combine base ingredients: In a large bowl, stir together the coconut, condensed milk, almond extract, and salt until the coconut is evenly coated. Set aside.

Beat egg whites: In a separate large bowl, using an electric mixer on medium-high speed, beat the egg whites until stiff peaks form, about 2–3 minutes. When you lift the beaters, the peaks should stand straight up without drooping.

Fold together: Using a rubber spatula, gently fold the beaten egg whites into the coconut mixture in two additions, using slow, sweeping motions. Do not stir — folding preserves the air in the egg whites, which helps the cookies stay light rather than dense.

Scoop: Drop generous tablespoonfuls of the mixture onto the prepared baking sheets, spacing them about 1 inch apart. A medium cookie scoop works well for even portions.

Shape the nests: Press your thumb gently into the center of each mound to create a small well for the eggs. Don’t press all the way through — just deep enough to create a little cup shape.

Bake: Bake for 18–20 minutes, until the edges are lightly golden and the tops look set. Check at 18 minutes — the centers should still look slightly soft. Do not overbake; the cookies will firm up as they cool.

Cool: Let the cookies rest on the baking sheet for at least 5 minutes before attempting to move them — they are fragile when hot. Once slightly firm, carefully transfer to a wire rack to cool completely. On parchment, they should lift off cleanly with a thin spatula once cooled.

Melt chocolate: Place the white chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until completely smooth and melted, about 1–1½ minutes total.

Fill the nests: Drizzle or spoon a small amount of melted white chocolate into the center well of each cooled cookie. Immediately press 3 Cadbury Mini Eggs into the chocolate. Work quickly — the chocolate sets fast.

Set: Allow the white chocolate to harden completely at room temperature, about 15–20 minutes, before serving or storing.