Preheat the oven to 325°F. Line a large baking sheet with parchment paper or a Silpat mat.
In a large bowl, stir together the sweetened condensed milk, egg white, vanilla extract, and salt. Stir until combined. Add in the coconut and mix well.
With a spoon, or 1" ice cream scoop, drop 2 tablespoons of the macaroon mix and place onto the prepared baking sheet. Form the cookies into the shape of a bird's nest and leave the edges a little jagged. Press down the center with a measuring teaspoon sprayed with non-stick coconut spray to make a little dip.
Bake cookies for 20 to 25 minutes, or until edges are slightly golden brown. Cool the cookies on the baking sheets for about 5 minutes or until they are firm and set. Remove with a spatula onto a cooling rack. Cool completely.
On the stove, place a pan with a couple inches of water, and then a heatproof bowl over the pan with ½ cup of semi-sweet chocolate chips. Stir and melt the chips, add ½ teaspoon vegetable oil and stir until mixed. Place about a tablespoon of melted chocolate in the center of each cookie. Place 3 egg candies in the center of each cookie. Set in fridge to fully set the chocolate.
Make these 2-3 days in advance. Store in an airtight container on the counter or in the fridge.