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