Step 1: Set 1 or 2 mini-muffin pans (that have a total of 2 dozen muffin cups) on the counter.
Step 2: Add the marshmallows, butter, and cocoa powder to a medium-sized saucepan, and place it over medium-low heat. Stirring occasionally, cook until everything has melted and you have a smooth mixture.
Step 3: Turn the heat to the lowest setting and pour in the cereal. Stir just until all of the cereal is well coated with the chocolate-marshmallow mixture. Immediately remove the pan from the stove and begin filling the muffin cups, about 1 heaping tablespoon each.
Step 4: Working quickly so the mixture doesn't harden, place a sheet of plastic wrap on top. Then use your thumb to make an indentation in the center of each one, to create a small "nest." Set aside for about 10 minutes.
Step 5: Place the coconut in a small bowl, add a drop of green food coloring, and gently mix. (You may need a few drops of water so that it blends more easily.) You can add as little or as much of the green as you'd like to.
Step 6: Remove the nests from the mini-muffin pan. Since there's a fair amount of butter in the recipe, they typically slide right out if you carefully turn the pan over. Otherwise, you can use a small knife along the edge of each one to gently lift them out.
Step 7: Divide the green coconut amongst the 2 dozen nests.
Step 8: Add about 3 of the egg-shaped candies to each one.
Step 9: Serve the nests on a platter with a pretty pastel-colored paper "grass."
Notes: If you're serving this dessert to anyone who's gluten free, be sure to check the ingredient list on the rice cereal box! (Some brands may contain barley malt, which isn't compatible with a gluten-free diet.)
More Easter Dessert Recipes: