Preheat your oven to 350°F (175°C) and lightly grease a muffin tin to prevent sticking. In a mixing bowl, combine the coconut flakes, sugar, and egg white. Stir well until the coconut mixture is evenly coated and slightly sticky.

Scoop about 2 tablespoons of the coconut mixture into each muffin cup. Use your fingers or the back of a spoon to press the mixture down and shape it into a nest, with an indentation in the center for the filling. Bake for 10 minutes or until the edges turn lightly golden brown. Remove from the oven and allow the nests to cool completely before handling.

In a microwave-safe bowl, melt the chopped white chocolate in 30-second intervals, stirring after each interval to prevent burning. Once fully melted, stir in a few drops of yellow food coloring. Add the lemon zest and mix well for a fresh citrusy flavor.

Carefully spoon the melted yellow chocolate into each cooled coconut nest, filling the center. While the chocolate is still soft, place one orange M&M near the center to create the chick’s beak.

Melt the dark chocolate and transfer it to a small piping bag (or use a toothpick for precision). Carefully dot two small eyes above the beak using the melted dark chocolate. Let the chicks sit at room temperature or in the fridge until the chocolate sets completely.

Once set, your Easter coconut chocolate chicks are ready to serve!