Easter Nests

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    Easter Nests
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    Easter Nests

    Recipe by Laura Olson
    0.0 from 0 votes
    Course: DessertDifficulty: Easy
    Servings

    24

    servings
    Prep time

    30

    minutes

    This is a supper tasty chocolate and coconut treat perfect for Easter celebrations!

    Ingredients

    • 3 – 7 oz Hershey’s milk chocolate bars

    • 1 – 5oz bag sweetened shredded coconut

    • Jelly beans

    Directions

    • Preheat oven to 350 degrees.
    • Spread coconut evenly over jelly roll pan; toast in oven for ~10 minutes, stirring a few times to evenly toast the coconut. Watch closely – it can quickly go from nicely golden to burned! Once toasted light brown, remove from oven and cool. It will get crunchy once cooled which is what we’re going for here!
    • Melt the chocolate in the microwave or on the stove. Add cooled toasted coconut to the melted chocolate and stir well.
    • Prepare some jelly roll pans by covering in waxed paper. Drop the chocolate with a spoon into round globs, a little smaller than a golf ball.
    • Press 3 jelly beans (the “eggs”) into the center of the chocolate to create a nest. Put in the refrigerator to cool and harden. Store in a container in a cool place (does not have to be refrigerated). Enjoy!!

    Notes

    • For a festive touch, serve on individual 2 1/2″ paper doilies and include as part of your Easter place settings. You can also individually wrap each one in clear cellophane tied with a ribbon to add to an Easter basket!