Easter is almost here so I thought I’d share an idea for a chocolate and toasted coconut bird nest that would make a great addition to your child’s Easter basket, for the kids in your Sunday school class, or for a take-home treat for your guests at Easter dinner. I’ve bought these before from a major candy company and loved them, but this is the first time I tried to make them myself. They are so easy to prepare and only require a few ingredients.
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2 cups coconut (I used Baker’s sweetened coconut)
1 (11.5 oz.) bag of Ghirardeli milk chocolate baking chips
1 tablespoon butter
Preheat the oven to 350°.
Spread the coconut in a thin layer on a cookie sheet. Place in the oven for about 7-9 minutes or until the coconut is lightly golden, stirring every minute or so—especially near the end of the baking time. Remove from the oven.
Spread wax paper on the counter so it will be ready for the next step.
Place the chocolate chips and the tablespoon of butter in a medium size bowl. Place into the microwave, stirring every 30 seconds or so until the chocolate can be stirred until it is melted and smooth. (Don’t overcook.)
You’re going to need to move quickly now. Stir the toasted coconut into the chocolate mixture and place a heaping large spoonful on the wax paper. Use your finger to help slide it off the spoon. Quickly shape into a circle and make an indention in the center.
Once all of the chocolate nests are on the wax paper, go back and shape them a little more if needed. Then before the chocolate sets, put jelly beans in the indentions. Take the back of a spoon and lightly press the jelly beans into the chocolate. Leave them on the wax paper until the chocolate is set and dry and then gently peel them off.
*If you need them to set up quicker, cut the wax paper between the bird nests and then slide them onto a platter or cookie sheet and place them in the refrigerator for a little while.