Coconut Egg 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

COCONUT-MACAROON NESTS



Coconut-Macaroon Nests image

Press this macaroon mixture into mini muffin tins to create bite-size baskets for your favorite Easter candies. For a chocolate version, fill each basket two-thirds full with melted chocolate (we used three ounces total) and let them set before adding candies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h

Yield Makes 24

Number Of Ingredients 4

Vegetable-oil cooking spray
4 large egg whites
1/2 teaspoon coarse salt
1 package (14 ounces) sweetened flaked coconut

Steps:

  • Preheat oven to 300 degrees. Coat mini muffin tins with cooking spray.
  • In a bowl, stir together whites and salt with a fork; mix in coconut. Drop 2 tablespoons of mixture into each prepared tin.
  • Lightly press mixture into bottom and up sides of each cup. Bake until light golden on top, 28 to 30 minutes.
  • Let cool in tins on a wire rack 10 minutes, then run a thin metal spatula around sides to loosen. Lift out of cups; let cool completely.

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