Preheat the oven to 350 F and line a large baking sheet with parchment paper. Add the shredded coconut in an even layer and toast in the preheated oven for 8-10 minutes or until lightly toasted. Remove from the oven and allow to cool before adding to a large mixing bowl.

Combine the chocolate chips and coconut oil in a bowl. Microwave for 30 seconds, remove and stir. Repeat, microwaving in 30-second intervals, and stir until melted. Alternatively, you can melt it in a double boiler.

Pour the chocolate over the toasted coconut and toss to fully coat the shredded coconut in chocolate.

Prepare a large plate lined with parchment paper. Use a cookie scoop (or your hands) to scoop out the egg nests onto the plate. The egg nests should be a rounded dome (don't flatten them!).

Carefully place 2-3 candy gems on top of the egg nests. Arrange them in the center and lightly push them in.

Transfer the egg nests to the fridge to harden for 30-45 minutes or until totally solid. Serve chilled.