Bake the puff pastry shells according to package directions. Remove tops after cooling 5 minutes and allow to cool completely.
Meanwhile, place coconut into a resealable plastic sandwich bag and add a few drops of coloring. Seal and shake to toss and coat. Spread coconut out onto wax paper until ready to use.
Fill shells with heaping tablespoons of lemon fruit filling. Top with coconut and candy eggs.
Recipe by Mandy's Recipe Box at https://mandysrecipeboxblog.com/easter-lemon-pie-cups/