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Chocolate Coconut Easter Egg Nests

  • Author: Michelle
  • Yield: 6 servings 1x


Units Scale
  • 1 1/2 cup shredded coconut
  • 1 cup dairy-free chocolate chips (I use enjoy life chocolate chips)
  • 2 tsp coconut oil
  • 1820 Unreal candy gems


  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.


All nutritional information are estimations and will vary. Estimations do not include optional ingredients.


  • Serving Size: 1 serving
  • Calories: 392
  • Fat: 30.8g
  • Carbohydrates: 31.7g
  • Fiber: 5.8g
  • Protein: 4.3g