With Easter right around the corner, I thought it would be fun to start planning what desserts I will be making for this weekend. Of course, I chose to contribute to the dessert portion of my family’s meal. Chocolate and coconut has always been a favorite combination of mine…I’m obsessed with anything that contains the two! A few Easters ago, Russel Stover came out with coconut nests; I was in love! The chocolate mixed with crunchy coconut flakes got me absolutely hooked. Sad to say, I stocked up on this wonderful creation once the Easter candy went on sale. Since the coconut nests were only a seasonal item, I always had to wait a full year before I could indulge in these again. I thought to myself, why not create my own?! I just had to give it a try. To my surprise, the coconut nests that I made came out very similar! I was extremely happy that I could now enjoy this seasonal treat all year round.
I’m still currently dieting for my competition that’s at the end of this month, so no coconut nests for me this Easter. I still enjoy baking and cooking for my boyfriend and his roommates, so I decided to make these delicious coconut nests last night. Lani and Erin have yet to try these, so this was also a perfect excuse! I love this recipe because it’s literally three ingredients and you can get really creative if you have little ones you’d want to surprise. I use semi-sweet chocolate, but you could always switch to white chocolate and add a bit of green food coloring to make the coconut nests look festive! Also, I used jelly beans for the eggs; however Robin’s eggs candy or Hershey’s chocolate eggs would be great as well. When melting my chocolate, I replaced butter for coconut oil in a 1:1 ratio. I personally love using coconut oil when melting chocolate because it makes the melted chocolate extremely smooth and easy to work with. The coconut oil also brought out the flavor of shredded coconut in the finished product. Here’s what you’ll need:
1 bag of shredded coconut
1 ¼ cup semi-sweet chocolate
1 tablespoon Kelapo Coconut Oil
Jelly beans or chocolate eggs; for decoration
- Preheat the oven to 325 degrees. Line a cookie sheet with foil or parchment paper, spray with Kelapo Coconut Oil Cooking Spray. Spread shredded coconut onto the cookie sheet and place in the oven. Set the timer for 5 minutes, take out of oven and flip the shredded coconut with a spatula to make sure all sides will be toasted. Place back in oven for another 5 minutes and repeat one more time. The shredded coconut should now be evenly toasted.
- Place the semi-sweet chocolate over a double boierl and add in coconut oil. Stir until all ingredients are fully melted.
- Take the chocolate off the stove and let cool for a few minutes. Add the shredded coconut flakes into the chocolate mixture. Fold the coconut into the chocolate mixture until fully coated.
- Line the same cookie sheet with a new piece of foil or parchment paper, spray with Kelapo Coconut Oil Cooking Spray, and place a dollop of the mixture onto the sheet. Feel free to make these the size of your choice. Next, decorate with candy of your choice.
- Place the finished sheet into the freezer for about 15 minutes. You make also place them in the refrigerator; I just found the freezer worked faster!
- Take the coconut nests from the freezer, let thaw for a few minutes, and enjoy!
This recipe is perfect to make with your children or for those you’re entertaining this Easter. I loved the fact that I spent around 20 minutes in the kitchen making these and the coconut nests come out delicious! I’m excited to see what Erin and Lani think of my coconut creation. What are you making for your Easter dessert?