In mixing bowl crumble shredded wheat with your fingers. Using a spoon stir in the coconut and brown sugar. Pour in the melted butter. Stir together. Line muffin tin cups with foil. Press the mixture onto the bottoms and up the sides of foil lined cups. Bake at °350. Carefully peel the foil off the nests. Fill the nests with fruity bird eggs: red or green grapes, blueberries, strawberries, melon balls or drained canned fruit. This is great at Easter with the little candy Easter eggs. We like it at Christmas with red or green cherries and a spoonful of yogurt on top.