There’s something deeply satisfying about making No Bake Chocolate Coconut Nests—those golden toasted flakes, glossy melted chocolate, and the crunch of a candy egg nestled on top. When I first tested this Easter treat, I assumed it would be a one-and-done novelty, but after four separate batches (including one that nearly burned on toast watch), I was hooked. Each attempt brought its own little insight—perfect to share here with you. These are fast, flexible, and kid-hands friendly. Don’t miss my Easy Easter Birds Nest Cookies if you love no-bake simplicity with a holiday twist.
About No Bake Chocolate Coconut Nests
This is the kind of treat I make when I want quick Easter fun without heating up the kitchen. After testing it a few times for texture and shape, it became clear—this recipe is forgiving in the best way. It’s basic enough for beginners, but you can play around with flavors or nesting “eggs” endlessly. I first whipped these up for a weekend family gathering, and now they’ve taken permanent residence in our seasonal rotation.
- Only 12 minutes from start to finish—no oven time required if stovetop toasting
- Just three pantry-staple ingredients make this a budget win
- Kid-friendly, great for party platters or spring snack boards
- Coconut has been a staple in festive sweets across many cultures—it’s versatile and deeply nostalgic
Key Ingredients & Their Roles
- Unsweetened Shredded Coconut: Forms the nest base and provides a toasty, chewy texture. Go for fine shred for more compact nests.
- Chocolate Chips: The “glue” that binds it all. Semi-sweet or dark chips melt beautifully and pair well with coconut.
- Cadbury Mini Eggs: For decoration and crunch. Jelly beans or pastel almonds also work seasons outside Easter.
- Parchment Paper: Skip cleanup and shape nests without sticking—don’t wing it.
How to Make No Bake Chocolate Coconut Nests
- Preheat oven to 400°F. Spread 1 ½ cups unsweetened shredded coconut onto a baking sheet. Toast 5–10 minutes, stirring occasionally, until light golden brown and fragrant.
- Let the coconut cool on the tray. Meanwhile, melt ¾ cup chocolate chips in a microwave-safe bowl in 20–30 second bursts, stirring in between, until smooth.
- In a large bowl, combine the cooled coconut with melted chocolate and stir to evenly coat.
- Portion out 2–3 tablespoons of the mixture onto parchment paper. Use your fingers or back of a spoon to create a shallow well in the center. Top each with 2–3 mini eggs. Let nests set completely at room temp or chill briefly in the fridge or freezer.
Pro Tips & Troubleshooting
- Toast your coconut lightly—second testing round taught me just how quickly it can burn, so don’t walk away.
- If your mixture crumbles, your coconut may be too dry—add a drizzle more melted chocolate to help it bind.
- Swap in butterscotch chips or white chocolate for a seasonal variation (perfect for fall or baby showers).
- This recipe doubles beautifully. Just use a larger bowl and prep an extra parchment sheet.
Storage & Make-Ahead Guide
Store fully set nests in an airtight container at room temp for 4–5 days. For longer storage, refrigerate up to 2 weeks or freeze them flat in a single layer for up to 2 months. In my third trial, refrigerated nests held their shape best and tasted even better on day two after the flavors melded. Let chilled nests rest at room temp for 5–10 minutes before serving.
What to Serve With No Bake Chocolate Coconut Nests
These sweet nests pair well with fresh fruit platters or a light citrusy punch. For a full dessert board, try alongside No Bake Cherry Cheesecake or sip with something cozy like Smoked Deviled Eggs on the savory side of Easter brunch.
Frequently Asked Questions
- Can I make No Bake Chocolate Coconut Nests ahead of time? Yes! They store well in the fridge up to two weeks or can be frozen months ahead if needed.
- Can I use sweetened coconut instead of unsweetened? You can, but it may make the nests stickier and sweeter—cut chocolate slightly to balance.
- Are there allergy-friendly substitutions? Use dairy-free chocolate chips and swap mini eggs for dried fruit or nuts for nut-free/gluten-free options.
- How do I keep the nests from falling apart? Make sure the chocolate evenly coats all the coconut, and press gently when shaping.
- Can kids help make them? Definitely—scooping, shaping, and topping with eggs are great hands-on steps for little helpers.
Final Thoughts
Whether you’re baking with kids or simply stacking your spring snack board, these No Bake Chocolate Coconut Nests are full of texture, color, and seasonal charm. I love enjoying mine cold with coffee while the kids run around hunting eggs. Let me know how your batch turns out—and share your own sweet spin on the nests!
More Recipes You’ll Love
- Easy Easter Birds Nest Cookies – a delightful treat like our nests
- Coconut Macaroons – connection via coconut texture and flavor
- Chocolate Fudge Cake – rich chocolate indulgence
No Bake Chocolate Coconut Nests
Ingredients
Main Ingredients
- 1 1/2 cups unsweetened shredded coconut
- 3/4 cup chocolate chips Lily’s chocolate chips used
- 24 Cadbury mini eggs or jelly beans, macadamia nuts as alternatives
Instructions
Instructions
- Preheat oven to 400°F. Spread shredded coconut onto a baking sheet. Toast for 5-10 minutes until light golden brown, stirring occasionally.
- Allow coconut to cool. Melt chocolate in a microwave-safe bowl in 20-30 second intervals until smooth. Mix coconut and chocolate together in a large bowl.
- Spoon 2-3 tablespoons of the mixture onto parchment paper, shaping into a nest. Top each with 2-3 mini eggs.
- Let nests set at room temperature or speed up by chilling in the fridge or freezer.