Heat oven to 375° F. Line a cookie sheet with parchment paper.
Unroll crescent dough sheet onto a cutting board, and reshape into 12x8-inch rectangle, pinching any perforations back together.
With pizza cutter or sharp knife, starting on short edge, cut dough into 8 (12-inch) strips.
Working with one strip at a time, fold the strip in half. Then roll the folded strip slightly into 6-inch rope.
Wrap the rope around to form a nest or circle, and tuck through center, pinching to secure, creating nest-shaped roll. Place the nest onto the parchment lined cookie sheet, and gently press dough almost together in center, leaving a small well in center. Repeat for remaining dough.
Brush tops of dough rolls with melted butter, and sprinkle with nonpareils.
Bake 9 to 12 minutes or until golden brown and dough is baked through. Remove from cookie sheet; place on cooking rack. Cool completely, about 30 minutes.
In medium bowl, mix powdered sugar, melted butter, and lemon juice with spoon until mixed well.
Spoon 1 heaping tablespoon of lemon icing into the center of each wreath; top with toasted coconut, chocolate eggs, sugar leaf (if using) and additional nonpareils.
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