The first step requires melting the butter and chocolate. You can use the microwave to do it but I don't have one so I use the double boiler method to melt my chocolate and butter. If doing the double boiler method, place the 2 Tablespoons butter and chocolate pieces in a stainless steel bowl above a saucepan with barely simmering water. Make sure the bowl does not touch the water. Let the chocolate and butter melt. Stir until melted and smooth.  A spatula is handy with this.

Place about a teaspoon (more or less) of the chocolate mixture into the mini-tartlet tray. You may fill up the whole tray if you like, just divide the chocolate mixture evenly. As you fill each cup, use the back of a teaspoon to spread the mixture around. Chill in the refrigerator until firm.

In the meantime, combine the remaining butter, coconut  and powdered sugar in another bowl. Add a little milk to bring it all together. You can certainly adjust this to your taste and textural preference. I added a little coconut in the end so it's not too sticky.

Once the chocolate has firmed up, take it out of the fridge. Leave the chocolate in the tray. Place about a teaspoon of the Coconut filling on each chocolate cup. Bring the tray back to the fridge and let it chill until it's fully set. This doesn't take too long either so it's up to you when you wish to do it. You can leave it longer in the fridge if you prefer.

Unmold each cup and decorate with some small colored candy eggs or small jelly beans to make it look like eggs in a nest.