Preheat oven to 325° F.

Spread out shredded sweetened coconut on a baking sheet.  Bake for 15 minutes, stirring and checking for golden color every 5 minutes.  Remove from oven and set aside to cool.

Line a 12 muffin tin with cupcake liners.  Set aside.

Place graham crackers in a food processor or crush in a plastic bag by hand.  Transfer to a medium bowl. Add 2 tablespoons sugar, salt and butter and stir until well combined.

Place crumb mixture, about 1 1/2 to 2 tablespoons in each cupcake liner, pressing down with the back of the measuring spoon and letting some of the crumbs go up the sides.

Place cream cheese, sour cream, vanilla and sugar in a large mixing bowl.  Add eggs, one at a time between mixing. Mix until smooth.  Stir in lemon zest and lemon juice. Divide cream cheese mixture between muffin cups, filling to the top.  Bake for 30-35 minutes or until when tested with a toothpick, it comes out clean.  Cool completely and refrigerate for for at least 2 hours.

Place 1/2 to 1 tablespoon of toasted coconut on each mini cheesecake.  Using spoon, distribute evenly making a “nest” shape.  Decorate with candy eggs and serve.