Preheat the oven to 300 degrees. Spray a 24-tin mini muffin pan with cooking spray.

Combine egg whites, coconut, and salt in a mixing bowl and stir with a fork until well combined. If desired, add the food coloring, a few drops at a time until desired color is achieved.

Drop 2 tablespoons of the mixture into each tin. Lightly press the mixture into the bottom and up the sides of each tin. Bake for 28-30 minutes or until set and lightly golden brown. Let cool in the pan on a cooling rack for 10 minutes. Remove from pan and let cool completely.

Melt the chocolate in the microwave for 1-2 minutes, stirring every 30 seconds. Divide the chocolate among the cooled nests. Let the chocolate set for about 30 minutes before adding jelly beans.