Preheat your oven to 200 degrees.
Draw/trace circles on the backside of parchment paper to use as a template.
With a stand or hand mixer, whip the egg whites until foamy, a few minutes. Then add cream of tartar or lemon juice and continuing whipping.
Slowly add the sugar. Whip on high speed until stiff peaks form.
Add to a piping bag fitted with a large star tip. Pipe over the circles (ensure the circles you drew are on the underside of the parchment!), starting in the center. Then pipe around the outer edge, going around 2-3 times to form the sides of the "basket."
Then pipe arch shapes for handles, directly onto parchment paper, and bow shapes if desired. Pipe a few extra in case any break as you are assembling later.
Bake all at 200 degrees for about two hours. Then turn off the oven and let them cool in the oven for a few hours. This eliminates the sudden temperature change and can prevent cracking.
While your meringues are baking, dye your coconut by adding coconut and a few drops of food coloring to a plastic bag. Mix with your hands until the coconut is all colored, then spread out and allow to dry on a baking sheet.
To assemble the baskets, melt your white chocolate and put into a piping bag or plastic bag with the corner trimmed off. Add a small drop of white chocolate to each side of the nest and add attach the handle. Then attach a bow to the handle with another drop of white chocolate if desired.
Fill with coconut grass. Top with your favorite Easter egg candies!