To toast the coconut pour 2 cups (6 ounces) sweetened shredded coconut into a pan. Make sure the pan is dry, completely free of any liquids.
Toast on the stove over medium heat, stirring constantly. Keep a close eye on the coconut because it will seem like it’s not toasting and then suddenly, it’s toasted. As we all know, there’s a fine line between nicely toasted and burnt.
Pour toasted coconut into a bowl to cool and ensure it doesn’t continue cooking in the pan. Again, burned coconut is not our friend here. I don’t think burned coconut is our friend ever but I digress.
Pour an entire bag (11.5 oz./2 cups) of chocolate of choice into a bowl. Grandma prefers milk chocolate so that’s what I used here. However if I was making this for a crowd I’d use dark chocolate but that’s not what Russ Stover uses and it’s not what Grandma wanted. Plus, we all know what Grandma wants, Grandma gets.
Add 2 tablespoons butter to the chocolate. Microwave for 15-20 second increments until the chocolate starts to melt. Stir until smooth.
As soon as the chocolate is completely melted, add the 2 cups of toasted coconut.
Stir until the coconut is completely coated in chocolate. Every. Last. Shred.
Spoon the coconut mixture onto a cookie sheet lined with wax paper using the back of the spoon to make an indentation in the middle of the chocolate. This is where the cute little eggs will sit in the ‘nest’. These will firm up just by sitting out on the counter however I was in a hurry so I put my pan in the fridge.
Look at how cute these are! I did use a dab of chocolate to get the eggs to stick in the nest. You can put whatever you choose in the nest; jellybeans, M&M’s, those really addictive Reese’s eggs (those are just dangerous). Mom chose mini chocolate eggs and they were amazing. And addictive. And wonderful. Mom said they were even better than the Russell Stover chocolates because good ol’ Russ stopped putting eggs in the center of his nests. So take that Russ.
Coconut Chocolate Nests
2 cups coconut, toasted
2 cups chocolate (milk or dark)
2 tablespoons butter
Filling of choice: small chocolate eggs, jellybeans or peanut butter eggs
- To toast coconut, place coconut in a dry pan. Toast on a stove over medium heat, stirring constantly until golden brown. Remove from heat and place in bowl to cool, set aside.
- In a medium bowl, place chocolate and butter. Microwave for 15-20 second increments until chocolate starts to melt. Stir until smooth. Add toasted coconut, stir until coconut is completely covered.
- Line cookie sheet with wax paper. Spoon coconut using the back of the spoon to make an indentation in the center of the coconut. Cool at room temperature or in the fridge. Fill with candy of choice.