Mar 31, 2012

Chocolate, Coconut Easter Nests

Russell Stover Nests have been a part of our family Easter egg hunts for as long as I can remember.
It's easy to make them at home.

12 oz package coconut flakes (toasted)
1 pound milk chocolate
small jelly beans (Starburst jelly beans and Jelly Belly size)

1.  To toast coconut preheat oven to 300.  Spread coconut out on a 10 x 15 cookie sheet.

Bake for 10 minutes, stir coconut.  Bake for 5 minutes more stir coconut again.  Repeat till coconut is turning golden, remove from oven when most of the coconut is golden but some is still white.  My took a total of 25 minutes but ovens very.  Watch closely once it is starting to toast. 

2.  To melt chocolate a lot of people use a micro wave oven.  Be careful using a micro wave oven, if chocolate gets too hot it is ruined.  I like to use the double boiler method.  I put a glass bowl over simmering water.  The water shouldn't touch the bowl.  Stir till chocolate is melted.

3.  Stir coconut into the chocolate, you might not need all the coconut so don't dump it all in.  I would leave out about 1 cup of the coconut.  Let cool for just a minute or two or the scoops won't hold together.  I used a 2 tablespoon scoop.  I flatten the scoops with the side of the scooper.  Put three jelly beans in as you go, they won't stay if the chocolate sets.  Makes 30 nests.

Enjoy your nests!



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