Cut the chocolate into pieces and melt it with the margarine in the microwave or a saucepan over low heat. Stir regularly. Do not bring the chocolate to the boil.
Remove from the heat when smooth then stir in the pasta and coconut to coat with chocolate. Using your hands, make 15 nests on a baking tray. Make a hole in the centre of each nest deep enough for you to put a few Easter Eggs.
Refrigerate for at least an hour. The nests should be hard. Store in an airtight container.