Chocolate Coconut Nests with Jelly Bean Eggs
Chocolate-coconut mounds shaped into little nests get filled with jelly bean “eggs” for a simple, sweet spring candy.
Prep 10 min · Cook 5 min · Total 30 min · Makes 6 nests
Ingredients
- 4 ounces finely chopped milk chocolate, or semi-sweet chocolate, or white chocolate
- 2/3 cup unsweetened dessicated coconut
- Dash green food coloring, optional
- 18-24 small jellybeans
Directions
Cover a baking sheet or large plate with parchment paper. Set a heatproof bowl over a pan of water that is barely simmering, then add half of the chocolate and let it melt, stirring now and then. Take the bowl off the heat and mix in the remaining chocolate until everything is smooth and fully melted. Add the coconut and stir until it is evenly coated. Spoon rounded tablespoons of the mixture onto the prepared surface, keeping each one as circular as you can and leaving 2 inches between them. With the back of a 1/2 teaspoon, lightly make an indent in the middle of each mound. Nestle 3 or 4 jellybeans into each center, then chill until firm, about 15 minutes.