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1
Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
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2
Combine the coconut, lemon curd, egg whites and salt with a spatula in a medium bowl until a uniform consistency.
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3
Roll generous tablespoons of the mixture into egg shapes, setting them big-side down onto the prepared baking sheets.
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4
Repeat with the rest of the mix.
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5
Bake until the bottom and a few of the coconut frays turn deep golden brown, about 20 minutes.
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6
Meanwhile, cut the jelly beans in half lengthwise and set aside.
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7
Remove the macaroons from the oven and let them cool enough to handle, but are still warm, about 5 minutes.
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8
Take one of the jelly bean halves and pinch an end to make a pointed beak.
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9
Hold the point, shiny-side up, and push the rounded end into the side of a macaroon.
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10
Push 2 mini chocolate chips, peak-side in, into the macaroon on either side of the beak for eyes.
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11
Repeat with the rest of the macaroons and serve.
