Toasted Coconut Chocolate Nests

Making these Toasted Coconut Chocolate Nests was a total inspiration in a moment of desperation. Am I the only one who does that? I hope not. I needed a big batch of something that would sell well at a bake sale. These nests are very reminiscent of the chocolate version of the Russel Stover’s Coconut Nests. Luckily it turns out that homemade Toasted Coconut Chocolate Nests do sell well at bake sales. WHEW!

Circus Circus

Our school hosts a yearly circus and it’s always the sixth’s grade job to hold a bake sale as part of the concessions. I knew I had a bake sale coming up even before my kids mentioned it to me. It just snuck up on me, along with Alaskan Spring Break, which happens the first week of March. When they asked what “we” were taking to the bake sale I drew a blank. And by blank I mean complete empty slate, I couldn’t envision beyond cookies.

When I stopped to grab ingredients I suddenly decided to make these easy little nests. Sort of the like these DIY Coconut Granola Nests from last year but just very simple. Toasted oats, toasted coconut, chocolate and jelly beans and that’s it. They turned out so well I made them again for Palmer Food Swap. Twice in one week means this recipe is a keeper.

Update to 7.0.3.

I made them with semisweet chocolate the first time around and they worked perfectly. When I made them for Palmer Food Swap I changed it up and made them with milk chocolate instead. Each time they worked perfectly. Moral of the story is feel free to use whatever kind of chocolate you have on hand, light or dark or mix them together. I didn’t mention white chocolate because I didn’t use it but hey try it and let me know how it goes?

Toasted Coconut Chocolate Nests 

Prep Time30 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 36 nests

Ingredients

  • 3 cups shredded dried coconut buy this in the bulk foods area
  • 3 cups quick cooking oats
  • 24 ounces semi sweet chocolate milk will work fine too
  • jelly beans

Instructions

  • preheat oven to 300˚
  • line two baking sheets with waxed paper or silpats and set aside
  • toast the coconut and oats together for 5-8 minutes keep an eye on them you don't want them to burn just toast lightly, once toasted set aside
  • set up a double boiler for melting chocolate or use a large dutch oven and heat proof bowl
  • when it's warm melt the chocolate, stir in the toasted oats and coconut
  • make nests using a scant quarter cup of the mixture or make them bigger just remember you'll get fewer nests
  • if they don't look like nests just use a spoon to push them up into shape, they'll look better once you add the jelly beans for eggs
  • while the mixture is still pliable add 2-3 jelly beans to each nest
  • cool until set
  • store in the fridge until ready to use

Notes

  • I used a cookie scoop but feel free to use a big spoon or measuring cup
  • if you make the nests bigger or smaller you'll get different quantities

Toasted Coconut Chocolate Nests