On the day before Easter, I make gelatin eggs for dessert. For molds, I use real eggshells (poke holes in both ends and blow out the contents), then I put masking tape on one end, pour flavored gelatin into the other end, and store them in an egg carton in the refrigerator until they set. I gently crack the shells and peel them off. You can serve your family and guests the "eggs' in nest of grated coconut.