These White Chocolate & Coconut Egg Nests make a fantastic treat for Easter! These are not only adorable – they are wonderfully sweet and delicious, too! Making it is a breeze too so it’s fun to make with the kiddies.
I promised the two tots (William and Sophie) that I will give them a sweet treat for Easter. However, I didn’t want to do anything that’s going to require too much work for me. It has to be something I can enjoy doing and something I actually would love to eat as well!
Thankfully, I found a very easy (no bake) recipe from the Cooking Across America Cookbook from Demarle. It is actually a recipe for Chocolate Coconut Truffles which can easily be adapted for either Spring time or Easter celebration. Besides, it included White Chocolate as an option and naturally, I was hooked!
So I gathered the few ingredients the recipe required and then armed with my Demarle Mini-Tartlet pan I set out to work. I had so much fun doing it! It was very quick to do and super easy too.
If you are still in the look-out for a totally adorable Easter treat that both adults and kids will love, then why not try this White Chocolate and Coconut Egg Nests recipe? Have fun making it and, eating it too!
FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.
What are the INGREDIENTS for White Chocolate and Coconut Egg Nest?
- White Chocolate Bars – broken into pieces. For best flavor use your favorite “eating” (not baking) chocolate.
- Butter – melted. Use salted butter for some contrast of flavors and cut on the richness of the chocolate.
- Shredded Coconut – sweetened or unsweetened, your choice.
- Powdered Sugar – or confectioner’s sugar
- Milk – whole or 2% (semi-skimmed) is fine.
Note: Use unsweetened coconut, if you don’t like the mixture to be very sweet.
Equipment:
Mixing bowls
Mini-Tartlet Tray (non-stick)
How do you make White Chocolate and Coconut Egg Nests?
Step-by-step instructions for White Chocolate and Coconut Egg Nests.
The first step requires melting the butter and chocolate. You can use the microwave to do it but I don’t have one so I use the double boiler method to melt my chocolate and butter.
If doing the double boiler method, place the 2 Tablespoons butter and chocolate pieces in a stainless steel bowl above a saucepan with barely simmering water. Make sure the bowl does not touch the water. Let the chocolate and butter melt. Stir until melted and smooth. A spatula is handy with this.
Place about a teaspoon (more or less) of the chocolate mixture into the mini-tartlet tray. You may fill up the whole tray if you like, just divide the chocolate mixture evenly.
As you fill each cup, use the back of a teaspoon to spread the mixture around. Chill in the refrigerator until firm.
In the meantime, combine the remaining butter, coconut, and powdered sugar in another bowl. Add a little milk to bring it all together.
You can certainly adjust this to your taste and textural preference. I added a little coconut in the end so it’s not too sticky.
Once the chocolate has firmed up, take it out of the fridge. Leave the chocolate in the tray. Place about a teaspoon of the Coconut filling on each chocolate cup.
Bring the tray back to the fridge and let it chill until it’s fully set. This doesn’t take too long either so it’s up to you when you wish to do it. You can leave it longer in the fridge if you prefer.
Unmold each cup and decorate it with some small colored candy eggs or small jelly beans to make it look like eggs in a nest.
Makes about 16-20 Nests
This recipe is adapted from Cooking Across America’s “Coconut Truffles.”
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White Chocolate and Coconut Egg Nests
Equipment
- Mixing bowls
- Mini-Tartlet Tray (non-stick)
Ingredients
- 2 White Chocolate Bars (4 oz each), broken into pieces
- 4 tbsp Butter, divided and melted
- ⅔ cup Coconut, shredded
- ½ cup Powdered Sugar
- 1 Tablespoon Milk
Instructions
- The first step requires melting the butter and chocolate. You can use the microwave to do it but I don’t have one so I use the double boiler method to melt my chocolate and butter. If doing the double boiler method, place the 2 Tablespoons butter and chocolate pieces in a stainless steel bowl above a saucepan with barely simmering water. Make sure the bowl does not touch the water. Let the chocolate and butter melt. Stir until melted and smooth. A spatula is handy with this.
- Place about a teaspoon (more or less) of the chocolate mixture into the mini-tartlet tray. You may fill up the whole tray if you like, just divide the chocolate mixture evenly. As you fill each cup, use the back of a teaspoon to spread the mixture around. Chill in the refrigerator until firm.
- In the meantime, combine the remaining butter, coconut and powdered sugar in another bowl. Add a little milk to bring it all together. You can certainly adjust this to your taste and textural preference. I added a little coconut in the end so it’s not too sticky.
- Once the chocolate has firmed up, take it out of the fridge. Leave the chocolate in the tray. Place about a teaspoon of the Coconut filling on each chocolate cup. Bring the tray back to the fridge and let it chill until it’s fully set. This doesn’t take too long either so it’s up to you when you wish to do it. You can leave it longer in the fridge if you prefer.
- Unmold each cup and decorate with some small colored candy eggs or small jelly beans to make it look like eggs in a nest.
Notes
Nutrition
Last updated on March 11th, 2024 at 11:22 am
These are so adorable! Happy Easter 🙂
Thanks, they are really cute and so delish too! I ate too much! 🙂 Happy Easter, too!
These are so cute! I love this recipe, your photos are gorgeous! Happy Easter!
These Easter eggs are so pretty! Pinning!