Crispy Chocolate Coconut Nests Recipe For Zucchini

NO BAKE CHOCOLATE COCONUT NESTS

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.

CRISPY CHOCOLATE COCONUT NESTS

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.

ZUCCHINI BREAD WITH COCONUT AND CHOCOLATE CHIPS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Beat the eggs in a large bowl until frothy. Stir the vegetable oil, sugar, and zucchini into the eggs.
• Sift the flour, baking powder, baking soda, and salt together in a separate bowl; stir into the zucchini mixture until combined. Fold the coconut and chocolate chips into the resulting mixture; pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

ZUCCHINI CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flours, cinnamon, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges start to brown, 12-14 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. Store between pieces of waxed paper in an airtight container.

PESTO ZUCCHINI PASTA NESTS

Steps:

• Using a medium pot, add water, olive oil and salt. Bring water to a boil and add in 2 pasta nests. Reduce heat and cook until al dente.
• Using a food processor, add the fresh basil and some olive oil. Puree until soft. Using a hand held blender combine the puree basil, a clove of garlic, and a fair amount of olive oil. Once smooth add in the cheese. After cheese is properly incorporated add chopped pine nuts.
• Slice zucchini into 1/8 inch slices. Using a saute pan, add olive oil. Once oil is heated, add zucchini and sprinkle with salt. Once one side of zucchini is golden brown, flip and cook the other until even.
• Serve pasta nests with zucchini on the side, drizzle pesto sauce on top and serve immediately.

CHOCOLATE COCONUT CRISPY CANDY

Steps:

• Melt chocolate morsels in microwave or in a large bowl over boiling water on stovetop.
• Stir in coconut and Rice Krispies. Drop by teaspoonfuls onto wax paper and allow to set up and harden. Yield depends on how large each candy piece is made.
• Enjoy!

CHOCOLATE CHIP ZUCCHINI BARS

Steps:

• Pre heat oven to 350 degrees F.
• Grate the zucchini and let drain in a bowl while preparing the rest of the recipe. You'll need 2 cups shredded zucchini.
• Cream together the butter, brown sugar, eggs, and vanilla.
• Add in dry ingredients.
• Then fold in the 2 cups shredded zucchini and chocolate chips.
• Place batter into a 9 x 13 inch baking dish that has been lightly sprayed with non stick cooking spray. Make sure the batter is spread to the edges of the pan.
• Bake for 30-35 minutes or until it starts to turn golden brown.
• Cool slightly and then slice and serve.

CRISPY BAKED COCONUT ZUCCHINI WITH MANGO-JALAPENO DIPPING SAUCE

Steps:

• Preheat the oven to 400 degrees Fahrenheit. Line a large baking sheet with a silicone mat or parchment paper.
• Place zucchini in a large bowl and sprinkle with the flour. Toss until all pieces are well-coated. Crack the egg into a bowl and add the water. Whisk with a fork until blended. Add the coconut, Panko, salt, and pepper to a third bowl and stir to combine.
• Working with 2-3 pieces at a time, dip each flour-coated zucchini coin into the egg then transfer to the coconut-Panko mixture, dredging until both sides are covered with the crumb mixture. Lay on the baking sheet and repeat until all pieces are covered.
• Drizzle with olive oil if desired - the results will be slightly crisper and more golden brown with a little oil. But I've skipped the olive oil in the past and the results are still delicious!
• Bake until golden brown and fork-tender, 12-15 minutes.
• While the zucchini is baking, make the Mango-Jalapeno Dipping Sauce. Add all sauce ingredients to a blender or food processor and puree until smooth. Add additional jalapeno pepper if desired. Any leftover sauce will keep in the refrigerator in an airtight container for 2-3 days.
• Transfer cooked zucchini to individual plates and spoon sauce into dipping bowls to serve alongside.

ZUCCHINI COCONUT LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
• In small pan boil one cup water. Add currants or raisins, and boil for two minutes. Drain.
• In mixing bowl beat egg, oil, and sugar. Stir in zucchini and vanilla.
• In another bowl, measure flour, baking powder, soda, salt, cinnamon, nutmeg, coconut, walnuts, and currants or raisins. Stir to combine thoroughly. Pour all at once over batter in mixing bowl. Stir to moisten. Turn into greased 9x5x3 inch loaf pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour until an inserted toothpick comes out clean. Cool in pan 10 minutes. Turn out on rack. Cool and wrap.