• Heat the oven to 375 degrees.
• Add the egg white and a pinch of salt to a large bowl. Whisk vigorously for 30 seconds until the egg white has lots of air bubbles.
• Add the honey. Continue to whisk until the honey is dissolved.
• Stir in the coconut shreds and mix until they are fully coated in the egg white mixture.

For Nests:

• Grease 20 holes of a mini muffin tin with oil spray. (I prefer to use a silicone muffin tray but a metal one will work too if you grease it really well.)
• Fill each hole with a heaping teaspoon of the coconut mixture. Use the back of the spoon to pack the coconut down really well. Once packed down, press the back on the spoon into the center to make an indent.
• Bake until the edges of each "nest" are dark golden brown, 10 to 12 minutes. Allow to cool fully in the pan then run a butter knife around each nest to loosen and pop out.
• Fill each nest with melted chocolate or whatever filling you'd like. Top with fruit or candy, if desired.

For cookies/sandwich cookies

• Line a baking sheet with a silicone mat, parchment paper, or grease well with oil spray.
• Scoop about 2 teaspoons of the coconut mixture onto the prepared baking sheet and form into a flat, 2-inch circle. Continue to make the circles with the remaining coconut mixture. You can place the cookies pretty close together because they will not spread.
• Bake until the edges of the cookies are golden brown, 8 to 10 minutes. Allow to cool fully on the pan before using a thin spatula or butter knife to loosen them from the pan.
• Decorate or fill as desired. (Drizzle the tops with melted chocolate and/or fill and sandwich the cookies with Nutella, caramel, or whatever you'd like.)