Chocolate coconut nests filled with three mini jelly beans were one of my favorite Easter treats as a child. Unfortunately, the current ones aren’t the same. But this homemade, grownup version is an adorable reminder and makes a tasty dessert or edible decoration. Enjoy!
See additional suggestions at the end.
- 3 oz. semisweet chocolate
- 2 oz. milk chocolate
- 2 tsp. coconut oil
- 1 cup flaked sweetened coconut
- 6 Tbsp. warm water, divided
- candy eggs
- gel food colors
- chocolate square cub mold (any shape can be used)
- 1 small jar with lid
- Melt semisweet chocolate and coconut oil in double boiler.
- Remove from heat when melted and stir in milk chocolate until melted.
- Pour chocolate into mold and refrigerate until set.
- Unmold the chocolate cups.
- Add coconut to each cup.
- Top with three small candy eggs.
- Place 1 Tbsp. warm water into small bowl
- Dip the tip of a toothpick into the gel color.
- Place the tip of the toothpick with the gel into the bowl of warm water and stir until the gel is dissolved.
- Place 1 Tbsp. coconut into the jar.
- Pour about 1 tsp. of the colored water into the jar.
- Seal the jar with the lid.
- Shake the jar until the coconut is evenly colored. If needed, add more colored water and shake again.
- Pour the colored coconut onto parchment paper or a paper towel to dry.
- Rinse the bowl and jar and repeat for the other colors of coconut.
I used an inexpensive plastic, two-piece mold from the craft store for the chocolate cups. However, you can use any shape or type of mold you have. Next time, I may invest in a silicone mold that would stand up to multiple uses better. Candy-coated chocolate eggs in pastel colors work great for the eggs, but you could use jelly beans, peanut butter eggs, or malted milk eggs.