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.

You’ll also love…

• Marshmallow Easter Eggs
• Chocolate Covered Cookie Dough Easter Eggs
• Almond Butter Chocolate Eggs

Chocolate Coconut Easter Egg Nests

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• Author: Michelle
• Yield: 6 servings 1x

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Ingredients

Units USM Scale 1x2x3x

• 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

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Instructions

1. 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.
2. 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.
3. Pour the chocolate over the toasted coconut and toss to fully coat the shredded coconut in chocolate.
4. 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!).
5. Carefully place 2-3 candy gems on top of the egg nests. Arrange them in the center and lightly push them in.
6. 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