Crispy Chocolate Coconut Nests
photo by Kzim4
- Ready In:
- 10mins
- Ingredients:
- 2
- Yields:
-
20 quarter sized candies
ingredients
directions
- I've estimated the bag size but you want to have approximately equal amounts of each ingredient.
- Spread the shredded coconut in a baking pan and toast in the oven at 400° until a shade darker than golden brown (maybe 5 minutes or so I think- I never time it, just go by the color really.) Melt chocolate chips in microwave, stirring occasionally until melted.
- (Don't over cook these or the chocolate will burn and become permanently solid) Stir coconut and chocolate together until all coconut is covered.
- Drop by small spoonfuls onto wax paper and refrigerate until solid.
- --I don't like semisweet chocolate in this recipe.
- Milk or dark chocolate tastes better in my opinion, but use whatever you like.
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Reviews
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Victoria, you're spot on. I used milk chocolate and sweetened coconut. My coconut also started to burn; I lowered the oven temperature and tossed it several times. I think the toastier, the better with the coconut, though - the crunch will last longer - so I'm going to try a 350 oven tonight and keep it in as long a possible. I melted chocolate in a bowl over simmering water - double-boiler style and added the coconut to the bowl. So easy, so delicious and everyone seems to love it.
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Out of this world! Delicious and easy! I used milk chcolate and sweetened coconut. It would not taste good with unsweetened coconut. The oven temp. of 400 degrees almost burned the coconut in 5 minutes, so I would recommend decreasing the temperature to 375 degree and using a spatula to flip the coconut after 4 minutes for even cooking. Also, I melted the choc. chips on the stove top in a non-stick pan on the lowest heat and it worked perfectly, while stirring constantly. Yummy!!!
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These were very good, and so easy to make! I just made sure to take the coconut out of the oven and move it around about every 2 mins. I also accidentally bought semi-sweet chocolate but decided to give it a go anyway - they were still very good but I can see why one would want to use milk chocolate instead. I will definitely make these again.
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These are so easy to make--with great results! I used 12 oz. milk chocolate and 12 oz. sweetened coconut. Next time, I think that I'll use just a little more chocolate than coconut. I toasted the coconut on 350 for between 5-10 minutes, tossing it several times. Thanks for an easy and delicious recipe!
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Tweaks
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These were very good, and so easy to make! I just made sure to take the coconut out of the oven and move it around about every 2 mins. I also accidentally bought semi-sweet chocolate but decided to give it a go anyway - they were still very good but I can see why one would want to use milk chocolate instead. I will definitely make these again.
RECIPE SUBMITTED BY
I'm a customer service rep for an architectural firm. I like to cook a whole lot, especially simple no frills food. So far I think this recipezarr is fantastic.