Chocolate Coconut Nests Food

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COCONUT EGG NESTS



Coconut Egg Nests image

Looking for an Easter activity that kids will enjoy assembling and eating? Try these sweet birds nest cookies. They're a snap to make and call for just a few ingredients. -Tonya Hamrick, Wallace, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 1 dozen.

Number Of Ingredients 5

6 ounces white candy coating, coarsely chopped
6 drops green food coloring
1 drop yellow food coloring
1 cup sweetened shredded coconut
36 jelly beans

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.

Nutrition Facts : Calories 127 calories, Fat 7g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 22mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 0 fiber), Protein 0 protein.

CRISPY CHOCOLATE COCONUT NESTS



Crispy Chocolate Coconut Nests image

Ever have those crunchy chocolate coconut candies from Godiva? These are WONDERFUL and sweet! Lovely addition to Christmas cookie trays and fun to make with children. Takes maybe 10 minutes from start to finish.

Provided by NitaCook

Categories     Drop Cookies

Time 10m

Yield 20 quarter sized candies

Number Of Ingredients 2

1 (16 ounce) bag dark chocolate chips or 1 (16 ounce) bag good quality sweetened chocolate
1 (16 ounce) bag shredded coconut

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.

Nutrition Facts : Calories 170.2, Fat 15.8, SaturatedFat 13.5, Cholesterol 0.9, Sodium 11.4, Carbohydrate 7.6, Fiber 3.8, Sugar 3.6, Protein 1.9

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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