Heat oven to 325. Line a large baking sheet with parchment paper.

Whisk together egg whites, sugar, vanilla and salt until glossy and the sugar is almost dissolved.

Fold in coconut, stirring until evenly combined.

Using a 1/8 c measuring cup or ice cream scoop, drop the batter in mounds 1 inch apart on baking sheet.

Bake 12 minutes, then flatten the center of each using a small spoon.

Rotate baking sheets and bake an additional 12 minutes or until golden brown. Let cool completely.

Melt white chocolate chips and spoon 1 tsp. into the center of each macaroon. Top with 3 jellybean "eggs".

*Macaroon recipe adapted from Real Simple Magazine