Easter Nests

Easter Nests

Recipe by Laura OlsonCourse: 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!