Coconut Nests Recipes

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.

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-MACAROON NESTS

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.

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.