In a large mixing bowl, combine 3 cups of shredded coconut,the sweetened condensed milk, and the melted white chocolate.

Stir the mixture thoroughly until all the ingredients are evenly mixed in and a sticky, cohesive dough forms.

Place the remaining 1 cup of shredded coconut in a separate shallow bowl.

Using a cookie scoop or tablespoon, scoop outportions of the coconut mixture, approximately 1 to 1.5 tablespoons each.

Roll each portion between your palms to form smooth, round balls.

Roll each coconut ball in the reserved shredded coconut,ensuring it is fully coated for a textured, nest-like appearance.

Using the back of a teaspoon (or your thumb), gently press anindentation into the center of each ball to create the appearance of a nest.

Arrange the nests on a parchment-lined baking sheet or prepared tray.

Place the tray of coconut nests into the refrigerator for at least 15 minutes to firm up.

Once chilled, remove the nests from the refrigerator. Place three mini chocolate eggs in the center indentation of each nest.

Gently press the eggs into place to ensure they stay secure.

Serve immediately or store in an airtight container in the refrigerator for up to 3 days.