Best 6 Crispy Chocolate Coconut Nests Recipes

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.

COCONUT EGG NESTS

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.

CRISPY CHOCOLATE NESTS

Steps:

• 1. Place coconut in a bowl. Add 5-10 drops of food dye and stir with a fork until well blended. Put aside to dry. Melt marshmallow fluff and chocolate chips in a pan over medium-low heat, scraping stirring constantly until soft and pliable.
• 2. Stir in rice Krispies and remove from heat. Arrange cupcake liners in cupcake pan. Cover hands with cooking oil Gather a small amount of cereal mixture and shape to fit into a cupcake liner. Roll more cereal into a log shape and make a rim around the top of each nest.
• 3. Fill center with green coconut and top with three different colored robins eggs. Let cool. Store covered until served.

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.

CHOCOLATE COCONUT NESTS WITH JELLY BEAN EGGS RECIPE

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

LACY COCONUT CRISPS

Steps:

• Preheat oven to 350 degrees. Sift together flour, sugar, and salt into a medium bowl. Add coconut milk, and stir until well combined. Stir in vanilla and shredded coconut. Add butter, and stir until combined. Refrigerate 30 minutes.
• Drop teaspoons of batter onto baking sheets lined with nonstick baking mats, spacing about 3 1/2 inches apart. Using moistened fingers, gently flatten cookies to the size of quarters.
• Bake, rotating sheets halfway through, until cookies are flat and edges are golden, 8 to 10 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to racks; let cool completely. Wipe mats and cool sheets between batches.