Chocolate Coconut Nests Recipes

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NO BAKE CHOCOLATE COCONUT NESTS



No Bake Chocolate Coconut Nests image

These no bake chocolate coconut nests are such an easy Easter treat only require three ingredients: shredded coconut, chocolate chips and candy eggs!

Provided by Brittany Mullins

Categories     Dessert

Time 12m

Number Of Ingredients 3

1 ½ cups unsweetened shredded coconut
¾ cup chocolate chips (I used Lily's chocolate chips)
24 Cadbury mini eggs (jelly beans or macadamia nuts*)

Steps:

  • Preheat oven to 400°F. Spread the shredded coconut onto a baking sheet for toasting. Place in oven for 5-10 minutes, until coconut is a light golden brown color. Make sure to stay in the kitchen watch the coconut, as it can easily go from toasted to burnt. Alternately, you can toast the coconut in a pan on the stove-top.
  • Let toasted coconut cool on baking sheet while melting chocolate. Add chocolate chips to a microwave-safe bowl and melt in 20-30 second increments until the chocolate is melted. Add cooled coconut and melted chocolate into a large bowl and toss to combine. Use a spoon or ice cream scoop to scoop about 2-3 Tablespoons of the coconut chocolate mixture onto a piece of parchment and shape into a nest. Top each nest with 2-3 eggs. Repeat with remaining ingredients.
  • Let nests set at room temperature or place in the fridge or freezer to speed up the process. Store leftover nests in an airtight container at room temp for 4-5 days or in the fridge for longer storage. If you store them in the fridge, let sit for about 5-10 minutes before eating.

Nutrition Facts : ServingSize 1 nest, Calories 194 kcal, Sugar 14 g, Fat 14 g, Carbohydrate 19 g, Fiber 1 g, Protein 2 g

CHOCOLATE COCONUT NESTS WITH JELLY BEAN EGGS RECIPE



Chocolate Coconut Nests With Jelly Bean Eggs Recipe image

These nests are a homemade version of the Russell Stover candy, and a fun Easter treat.

Provided by Yvonne Ruperti

Categories     Dessert     Candy

Time 10m

Yield 6

Number Of Ingredients 4

4 ounces finely chopped milk chocolate, or semi-sweet chocolate, or white chocolate
2/3 cup unsweetened dessicated coconut
Dash green food coloring, optional (see note)
18-24 small jellybeans

Steps:

  • Line baking sheet or large plate with parchment paper. In heatproof bowl over pan of barely simmering water, melt half of chocolate, stirring occasionally. Remove from heat and stir in remaining chocolate until chocolate is completely melted and smooth.
  • Stir in coconut until completely combined. Drop rounded tablespoons of mixture onto prepared pan, keeping shape as round as possible, and spacing 2 inches apart. Using back of 1/2 teaspoon, gently press into center of each mound to create a slight crater. Gently press 3 or 4 jellybeans into center and chill until set, about 15 minutes. This Recipe Appears In Chocoholic: Chocolate Coconut Nests With Jelly Bean Eggs

Nutrition Facts : Calories 157 kcal, Carbohydrate 19 g, Cholesterol 4 mg, Fiber 2 g, Protein 2 g, SaturatedFat 6 g, Sodium 44 mg, Sugar 16 g, Fat 8 g, ServingSize makes 6 2-inch pieces, UnsaturatedFat 0 g

COCONUT EGG NESTS



Coconut Egg Nests image

Looking for an Easter activity that kids will enjoy assembling and eating? Try these sweet birds nest cookies. They're a snap to make and call for just a few ingredients. -Tonya Hamrick, Wallace, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 1 dozen.

Number Of Ingredients 5

6 ounces white candy coating, coarsely chopped
6 drops green food coloring
1 drop yellow food coloring
1 cup sweetened shredded coconut
36 jelly beans

Steps:

  • In a microwave-safe bowl, melt candy coating; stir in food coloring until blended. Stir in coconut. Drop by tablespoonfuls onto waxed paper into 12 mounds. Make an indentation in the center of each with the end of a wooden spoon handle. Fill each with three jelly beans. Let stand until set.

Nutrition Facts : Calories 127 calories, Fat 7g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 22mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 0 fiber), Protein 0 protein.

CRISPY CHOCOLATE COCONUT NESTS



Crispy Chocolate Coconut Nests image

Ever have those crunchy chocolate coconut candies from Godiva? These are WONDERFUL and sweet! Lovely addition to Christmas cookie trays and fun to make with children. Takes maybe 10 minutes from start to finish.

Provided by NitaCook

Categories     Drop Cookies

Time 10m

Yield 20 quarter sized candies

Number Of Ingredients 2

1 (16 ounce) bag dark chocolate chips or 1 (16 ounce) bag good quality sweetened chocolate
1 (16 ounce) bag shredded coconut

Steps:

  • I've estimated the bag size but you want to have approximately equal amounts of each ingredient.
  • Spread the shredded coconut in a baking pan and toast in the oven at 400° until a shade darker than golden brown (maybe 5 minutes or so I think- I never time it, just go by the color really.) Melt chocolate chips in microwave, stirring occasionally until melted.
  • (Don't over cook these or the chocolate will burn and become permanently solid) Stir coconut and chocolate together until all coconut is covered.
  • Drop by small spoonfuls onto wax paper and refrigerate until solid.
  • --I don't like semisweet chocolate in this recipe.
  • Milk or dark chocolate tastes better in my opinion, but use whatever you like.

Nutrition Facts : Calories 170.2, Fat 15.8, SaturatedFat 13.5, Cholesterol 0.9, Sodium 11.4, Carbohydrate 7.6, Fiber 3.8, Sugar 3.6, Protein 1.9

CHOCOLATE MACAROON NESTS



Chocolate Macaroon Nests image

Made with chocolate pudding and flaked coconut, these Chocolate Macaroon Nests may be the moistest cookies you'll ever bake!

Provided by My Food and Family

Categories     Home

Time 55m

Yield 30 servings

Number Of Ingredients 6

1 pkg. (3.4 oz.) JELL-O Chocolate Flavor Instant Pudding
2-2/3 cups BAKER'S ANGEL FLAKE Coconut (7-oz. pkg.)
2/3 cup canned sweetened condensed milk
1/2 tsp. vanilla
90 mini jelly beans (about 1/2 cup)
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate

Steps:

  • Heat oven to 325ºF.
  • Combine dry pudding mix, coconut, milk and vanilla. Drop by heaping teaspoonfuls, 1 inch apart, into 30 mounds on parchment-covered baking sheets.
  • Bake 12 to 15 min. or until firm. Immediately transfer macaroons from baking sheets to wire racks; press 3 jelly beans into top of each. Cool completely.
  • Melt chocolate as directed on package. Dip bottoms of macaroons in chocolate; place on waxed paper. Let stand until chocolate is firm.

Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

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