Line a 12-cup muffin tin with silicone liners.

Add the butter to a large, heavy-bottomed saucepan or stock pot. Melt the butter.

Add the marshmallows, and continue stirring until completely melted.

Remove from heat. Stir in the fine sea salt, gel food coloring, and coconut flavoring.

Stir in the puffed rice cereal, and continue stirring until the mixture is well combined, with no dry cereal remaining.

Divide mixture evenly between the twelve muffin cups.

Fill a small bowl with water. Dampen your fingertips, then press the mixture into each cup until it is evenly distributed, with a deep a indentation in the middle. Re-wet your fingers as needed to prevent the marshmallow from sticking to your hands.

Set aside and allow to cool at room temperature for at least 1 hour.

In a microwave-safe bowl, melt the white chocolate in short intervals, stirring periodically to prevent it from burning.

Transfer melted chocolate to a piping bag. Pipe a dollop into the center of each cup.

With a teaspoon, spread the melted chocolate upwards, evenly coating the indentation.

Sprinkle with shredded coconut and Easter sprinkles.

Place three mini eggs in each cup.

Allow the finished bird nest treats to sit at room temperature until the chocolate sets, then carefully peel away the silicone liners. Serve immediately.

Place leftover Easter treats in an airtight container, layered between sheets of parchment. Store at room temperature for up to three days.