Preheat oven to 325°. Line a baking sheet with parchment paper, set aside.

In the bowl of your stand mixer fitted with paddle attachment, beat egg whites, sugar and vanilla together for at least 3 minutes. You want the sugar to be almost dissolved and the mixture to be foamy and light in color. Fold in shredded coconut making sure it is evenly moistened. If mixture is too dry, add another egg white. Be careful not to make them too moist though, the egg whites will bubble up and spread while baking. If this may happen, just scrape around the edges of the macaroons and it will come right off.

Using a large cookie scoop, scoop about 1-2 tablespoons of batter. I like to scoop the batter into my hands and squeeze lightly back and forth so they are nicely compacted and perfectly round. Drop them on the baking sheet.

If you are making the nests like I did, press down the tops of the balls a little bit to create a slightly flattened top. Bake for 20 minutes or until tops are lightly golden brown. Rotate pan after 10 minutes to ensure even browning. If using, prepare chocolate ganache while they bake.

Melt chocolate chips in microwave for 30-60 seconds. Pour in heavy cream and mix until smooth. Let cool in fridge while the macaroons are baking until slightly thickened. Once macaroons are finished baking, immediately spoon about 1 tbs of ganache on top and smooth into a circle. Drop 3 Cadbury mini eggs on top while ganache is still wet so they stick.

Store in an airtight container for up to 5 days.