Preheat oven to 350 degrees with racks set on upper 1/3 and bottom 1/3 of oven.

Melt the chocolate in the microwave. Start with 1 1/2 minutes. Remove and stir. Continue to microwave in 30 second intervals just until chocolate is melted.

In a clean glass bowl, whisk together the sugar, cocoa powder and salt. Add the egg whites and vanilla and whisk until smooth.

Whisk in about 3/4 of the melted chocolate.

Stir in 2 1/2 cups of the coconut and the rest of the melted chocolate.

Line two sheet pans with parchment paper.

Put the remaining 1/2 cup coconut into a shallow dish.

Scoop about 1/4 cup of macaroon mixture into a rough ball. Roll the top of the ball into the coconut.

Place the macaroon onto the sheet pan and make an indentation in the top using the back of a tablespoon - this indentation is the inside of the "nest" - where you will place the Starburst® Sour Jellybeans AFTER the macaroons have been baked.

Repeat this process until you have formed 12 macaroon nests.

Bake for 13 - 15 minutes, rotating pans halfway through baking time.

Allow nests to cool completely.

Fill each macaroon nest with about six Starburst® Sour Jellybeans. Serve.