Pre-heat oven to 120ºC. Grease a baking tray and line with baking paper.
Place egg whites and cream of tartar into the bowl of an electric mixer. Beat on medium-high speed until firm peaks form. Gradually add the sugar until it is well incorporated and beat until the meringue holds stiff peaks and is thick and glossy. Fold through vanilla essence.
Spoon mixture into a piping bag with a fluted tip and pipe in a swirling motion to form a nest approx. 8cm round, ensuring each nest is 2cm apart.
Bake for 45 minutes. Allow the meringues to cool in the oven with the door slightly ajar.
Whip cream together with sugar and vanilla until thick. Pipe or spoon cream onto meringue nests and decorate with easter eggs and sprinkle with coconut.