Chocolate Coconut Easter Egg Nests
These chocolate coconut Easter egg nests are the perfect no-bake, healthier Easter treat! They’re gluten-free and made with shredded coconut instead of pretzels.
Have you ever had egg nests?! They’re essentially a no-bake cookies that is usually made with pretzel sticks, some sort of cereal or crispy chow mein noodles as the base. Melted chocolate or nut butter are used as a binder and then they’re topped off with jelly beans or Cadbury eggs. They’re super cute, and I loved making them as a kid. My toddler isn’t quite old enough yet to make these, but I wanted to make a grain-free and dairy-free version!
These egg nests are made with coconut and more whole food ingredients for a more wholesome and allergen-friendly version of this classic.
The Ingredients for the Chocolate Coconut Easter Egg Nests
- Shredded Coconut. I use unsweetened coconut.
- Dairy-Free Chocolate Chips. I like the brand Enjoy Life, but you can use any variety you’d like.
- Unreal Candy Gems. Technically, the peanut candy gems have the best shape for these, but I also use the quinoa gems for a nut-free version!
- Coconut Oil.
How to make Chocolate Coconut Easter Egg Nests
- Toast the coconut.
- Melt the chocolate.
- Pour the chocolate over the toasted coconut and toss to fully coat the shredded coconut in chocolate.
- Use a cookie scoop (or your hands) to form the egg nests. The egg nests should be a rounded dome (don’t flatten them!).
- Carefully place 2-3 candy gems on top of the egg nests. Arrange them in the center and lightly push them in.
- Transfer the egg nests to the fridge to harden for 30-45 minutes or until totally solid. Serve chilled.
What kind of coconut should you use for these Easter Egg nests?
I use unsweetened desiccated shredded coconut, but you can also use coconut flakes or sweetened coconut if you prefer.
What candy should you use for these Easter Egg Nests?
I love using Unreal candy gems! They have the look of an M&M with much more straightforward ingredients. The unreal peanut candy gems have the best shape for these, but I also use the quinoa gems for a nut-free version!
Can you use a different candy to make the eggs?
If you don’t tolerate the Unreal gems, another option to make these is to use freeze-dried berries. The ingredients are much simpler, and they’d still taste amazing.
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Chocolate Coconut Easter Egg Nests
- Yield: 6 servings 1x
Ingredients
- 1 1/2 cup shredded coconut
- 1 cup dairy-free chocolate chips (I use enjoy life chocolate chips)
- 2 tsp coconut oil
- 18–20 Unreal candy gems
Instructions
- Preheat the oven to 350 F and line a large baking sheet with parchment paper. Add the shredded coconut in an even layer and toast in the preheated oven for 8-10 minutes or until lightly toasted. Remove from the oven and allow to cool before adding to a large mixing bowl.
- Combine the chocolate chips and coconut oil in a bowl. Microwave for 30 seconds, remove and stir. Repeat, microwaving in 30-second intervals, and stir until melted. Alternatively, you can melt it in a double boiler.
- Pour the chocolate over the toasted coconut and toss to fully coat the shredded coconut in chocolate.
- Prepare a large plate lined with parchment paper. Use a cookie scoop (or your hands) to scoop out the egg nests onto the plate. The egg nests should be a rounded dome (don’t flatten them!).
- Carefully place 2-3 candy gems on top of the egg nests. Arrange them in the center and lightly push them in.
- Transfer the egg nests to the fridge to harden for 30-45 minutes or until totally solid. Serve chilled.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
- Serving Size: 1 serving
- Calories: 392
- Fat: 30.8g
- Carbohydrates: 31.7g
- Fiber: 5.8g
- Protein: 4.3g
AIP
Low Carb
Paleo
Whole30
