Cake

No Bake Chocolate Coconut Nests

These chocolate nests are inspired by the traditional chocolate nest candies. Except these are not made with chow mein noodles and corn syrup. You’re welcome! Whether these are for you or kiddos in your life, no one needs to feel guilty about snacking on these. They are the cutest little treat for Easter or springtime in general.

Anyway, I love my sweets but I am also mindful of what I’m putting in my body so I love when I can recreate childhood favorites with better ingredients. And with this one, I still get to enjoy a few of my favorite candies. Win, win!

PREP TIME 10 mins, COOK TIME 2 mins, SERVINGS 8 -10

No Bake Chocolate Coconut Nests

INGREDIENTS

  • 1 ½ cups unsweetened shredded coconut
  • 3/4 cup chocolate chips I used Lily’s chocolate chips
  • 24 Cadbury mini eggs jelly beans or macadamia nuts*

INSTRUCTIONS

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.

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No Bake Chocolate Coconut Nests

No Bake Chocolate Coconut Nests

  • Author: admin
  • Prep Time: 10 Mins
  • Cook Time: 2 Mins
  • Total Time: 12 Mins
  • Yield: SERVINGS 8 -10 1x

Scale

Ingredients

  • 1 ½ cups unsweetened shredded coconut
  • 3/4 cup chocolate chips I used Lily’s chocolate chips
  • 24 Cadbury mini eggs jelly beans or macadamia nuts*

Instructions

  1. 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.
  2. 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.
  3. 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.

No Bake Chocolate Coconut Nests

 

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