Chocolate Coconut Nests are fun for the entire family to make and appreciate because they are so mouthwateringly soft and loaded with rich chocolate that is laced with chewy strips of tender sweet coconut. The anticipation will grow as the chocolate begins to melt and the air fills with the sweet aromatic nectar of molten chocolate and stewing coconut flakes. We love making specialty items for the different celebrations and this recipe is a perfectly easy way to have the kids help make something they will enjoy.
Watch the video with your kids and ask them if they would like to try and help makes these. Be sure to let them know that if they help they can clean the bowls and spoons, always fun watching that. The volunteers will be ready to get the aprons on and get to work. Best part is while the nests cool in the refrigerator, clean up is a breeze. Like and share this or any of my eatfoodlicious suggestions and hope you visit again soon.
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Ingredients
Stovetop: Fill the saucepan with 2 cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chocolate wafers and coconut oil to the glass bowl. Stir until smooth. Remove from stovetop.
Microwave: In a glass heat proof bowl: add chocolate wafers and coconut, cook for 1 minute at half power. Stir and cook for another minute until melted. Repeat if necessary.
Instant Pot: Pour 2 cups of water into the cooker. Set to saute on low or normal (not high) for 20 minutes. Place a glass heat proof bowl (one that fits) inside the liner. Add chocolate wafers and coconut oil to the glass bowl. Stir until until smooth.
Stir until until smooth.
Add coconut flakes
Mix until evenly coated/blended.
Drop big tablespoon fulls of the coconut/chocolate mix on a parchment paper or baking sheet.
Place 4 mini eggs on top of each coconut nest.
Place the coconut nests in the refrigerator.
They will ready to eat in 30 minutes.
May be stored in an airtight container up to a week at room temperature.
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Chocolate Coconut Nests
Ingredients
Instructions
- Stovetop: Fill the saucepan with 2 cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chocolate wafers and coconut oil to the glass bowl. Stir until smooth. Remove from stovetop.Microwave: In a glass heat proof bowl: add chocolate wafers and coconut, cook for 1 minute at half power. Stir and cook for another minute until melted. Repeat if necessary. Instant Pot: Pour 2 cups of water into the cooker. Set to saute on low or normal (not high) for 20 minutes. Place a glass heat proof bowl (one that fits) inside the liner. Add chocolate wafers and coconut oil to the glass bowl. Stir until smooth.
- Add coconut flakes and mix until evenly coated/blended.
- Drop big tablespoons full of the coconut mix on a parchment paper or baking sheet. This should make ~20-21 nests. Watch video for reference.
- Place 4 mini eggs on top of each coconut nest.
- Place the coconut nests in the refrigerator. They will ready to eat in 30 minutes.
- May be stored in an airtight container up to a week at room temperature.