Step 1

Preheat oven to 180C/160C fan forced. Cut twelve 8cm squares of baking paper.

Step 2

Combine coconut, sugar and egg whites in a bowl. Place a heaped tablespoon of coconut mixture on a square of baking paper. Use wet fingertips to press to a 7cm round. Place in a round-bottomed patty pan. Repeat with the remaining coconut mixture and paper squares. Bake for 10-12 minutes or until golden brown (they will still be slightly moist at the base). Cool in pan for 5 minutes. Transfer to a wire rack to cool.

Step 3

Meanwhile, for filling, place cream and rind in a small saucepan over medium-high heat. Bring to the boil. Remove from heat and set aside for 5 minutes to develop the flavours. Place the chocolate in a small heatproof bowl. Return cream mixture to the boil, then pour over the chocolate. Discard rind. Stir until melted and smooth. Use food colouring to tint until pale yellow. Set aside to cool and thicken slightly.

Step 4

Spoon the filling into the tart cases. To make beaks, insert an M&M sideways in each. To make eyes, use the writing icing to dab two dots above each beak. Place in the fridge to set completely.