There is a little patience required as the nests chill and set-up, but they truly are quick and easy to prepare. I highly recommend using silicone muffin cups for this recipe, for ease and best results.
Place the coconut butter, sweetener, vanilla, and salt in a medium to large bowl, and stir to thoroughly combine. Gently stir in the cereal until well-coated.
Divide the crispy mixture between 10 to 12 silicone muffin cups (grease the cups if using tin), and press the mixture in using a piece of plastic wrap to prevent sticking You want to firmly press each into the bottom, but create a well in the middle (pushing the mixture slightly up the sides) to make the "nests".
Melt the chocolate chips (60 to 90 seconds in the microwave - do not overcook!), and drizzle a little into the well of each coconut crispy treat nest - spreading it around a little, if desired.
Sprinkle with the coconut (about 1 teaspoon per "nest") and place in the refrigerator to set-up, about 1 hour. To keep them firm, keep chilled until ready to serve (they can also be frozen), particularly if your home is a little toasty!
Pop the coconut crispy treat nests out of their molds, and fill each with a few jelly beans to serve.
*Homemade Coconut Butter - Place 1½ cups of unsweetened shredded coconut in a food processor or spice grinder (I use the grinding blade of my cheapo personal blender), and whiz until it begins to clump and turn into a paste. Be patient and stir as needed. You should see some oil separating and the little coconut bits should all turn into paste.