This is the easiest last minute Easter candy recipe ever. Ever, ever.
Plus, they have a certain cuteness factor that will have your guests oohing and ahhing and calling you Martha in jest. And isn’t that what we all want?
Coconut Nests Easter Candy
What you need:
1 bag (~5oz) Unsweetened Coconut Flakes
1 package almond bark
1) Toast your coconut. Spread your coconut in an even layer on a cookie sheet. Put in oven at 300-degrees for 10-20 minutes, stirring every five minutes. The amount of toasted-ness is a preference. I like it real toasty and crunchy. Less toasty keeps the coconut more chewy. As long as you don’t burn your coconut, it’s all good.
2) Melt your almond bark.*
3) Add small drops of food coloring to your almond bark if you want pretty colored nests. This is completely optional, however.
4) Add your toasted coconut to your melted bark.
*I melt my bark in small pieces and add the coconut as I go. The amount of almond bark you use will vary. I like more coconut and less almond bark, but that’s just me.
5) Spoon out your coconut/bark mixture on wax paper, making the nests as big or small as you want.
6) Allow nests to dry. While the nests are still drying, add your candy eggs. This way, the candy will adhere and won’t roll off.