1. Preheat your oven to 225˚F.
2. Line a baking sheet with parchment paper, draw an 8″ circle in the middle of the parchment paper and then flip the paper over so the ink won’t transfer to your baking (you should still be able to see the ink through the parchment paper. You can use an 8″ round cake pan as a stencil). Set aside.
3. In a large bowl add your egg whites, cornstarch, and vinegar. Using the whisk attachment on your stand mixer beat on medium high speed until frothy and double in size.
4. With the mixer still running, slowly (I mean slowly) add your instant sugar, approx. 1 tablespoon at a time. Raise the speed to high and beat until stiff peaks form.
5. Turn the mixer to low and slowly add icing sugar, raise the speed back to high and beat until stiff and shiny.
6. Add your vanilla to combine.
7. Transfer your mixture to a piping bag fitted with a large star tip. Using the circle stencil on your baking sheet as a guide, start piping basket-like circles on the line, approx. 2 inches in size. Make sure the circles attach to each other, creating one large circle. You should have about 10-12 baskets depending on the size of baskets you pipe. Note: if you have any extra meringue in your piping bag, use the extra space on the baking sheet and pipe individual baskets.
8. Place in the middle of the oven and bake for 2 hours. Do not open the oven and check on them! Once baked, turn off the oven and leave them in the oven to come to room temperature.

Make your coconut cream

1. In a large saucepan mix sugar, cornstarch and salt until combined. Whisk milk into dry ingredients on medium heat. Slowly heat mixture until warm. Do not boil!
2. In a separate bowl whisk egg yolks. Add 1/2 cup of your warm milk mixture to the eggs and mix well. Now transfer the yolk mixture to the saucepan and whisk, this is to ensure you won’t cook the eggs. Bring to a boil, whisking consistently. Once the mixture has come to a boil, lower heat and mix for another 60 seconds or until the mixture is a pudding like consistency. Be careful not to burn the mixture as this can happen quickly.
3. Remove from heat and add butter, vanilla and coconut. Stir to combine.
4. Place your coconut cream in a glass bowl. Cover with plastic wrap; pressing the plastic on top of the coconut cream creating a seal, so no air can get through. Refrigerate for approx. 2 hours or when ready to use.

Assemble your dessert

1. Pull your coconut cream out of the fridge and let it come to room temperature.
2. Whip whipping cream until soft peaks form. Add 1/2 cup of whipping cream to your coconut cream and fold into mixture. Save the rest of the whipping cream for topping your baskets.
3. Fill each basket with coconut cream, a dollop of whipping cream and a few chocolate eggs.
4. Serve within 1 hour.