Cook noodles as directed till al dente. Drain and set aside.
Line a baking tray with baking parchment. Cut the chocolate into pieces and melt it with the margarine in the microwave or in a saucepan over low heat. Stir regularly. Do not bring the chocolate to the boil. Remove from the heat when smooth and stir in the noodles and coconut to coat with chocolate.
Using your hands, make 15 nests on the baking tray. Make a hole in the centre of each nest deep enough for you to put a few sugar eggs. Refrigerate for at least an hour; the nests should be hard. Store in an airtight container.