1.Preheat oven to very slow, 120°C. Grease and line two baking trays.
2.In a small, clean bowl, beat egg-whites with an electric mixer until soft peaks form. Add sugar 1 tablespoon at a time, beating until it dissolves and foam is stiff and glossy. Add coloring and beat to combine.
3.Spoon level tablespoonfuls of mixture onto prepared trays to form 24 nests.
4.Bake for 30 minutes. Cool in turned-off oven, with the door ajar to let the nests fully dry out.
5.Spoon rounded teaspoons of cream into each nest.
Top with Easter eggs. Sprinkle toasted coconut over platter and arrange nests on top. The meringue nests can be made in advance and stored in an airtight container. Fill with cream just before serving.Note