Chocolate Coconut Nests With Jelly Bean Eggs Recipe

A rite of Spring. Yvonne Ruperti


These nests are a homemade version of the Russell Stover candy, and a fun Easter treat.

  • If making white chocolate version: before adding coconut add a dash of green food coloring until desired shade of green is achieved.
  • Tip: if making all three versions, start with white chocolate first, then move on to milk chocolate, then move on to dark chocolate. This will allow you to use the same bowl for all three flavors.

Recipe Facts

Active: 10 mins
Total: 10 mins
Serves: 6 nests

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  • 4 ounces finely chopped milk chocolate, or semi-sweet chocolate, or white chocolate

  • 2/3 cup unsweetened dessicated coconut

  • Dash green food coloring, optional (see note)

  • 18 to 24 small jellybeans


  1. Line baking sheet or large plate with parchment paper. In heatproof bowl over pan of barely simmering water, melt half of chocolate, stirring occasionally. Remove from heat and stir in remaining chocolate until chocolate is completely melted and smooth.

  2. Stir in coconut until completely combined. Drop rounded tablespoons of mixture onto prepared pan, keeping shape as round as possible, and spacing 2 inches apart. Using back of 1/2 teaspoon, gently press into center of each mound to create a slight crater. Gently press 3 or 4 jellybeans into center and chill until set, about 15 minutes.

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Nutrition Facts (per serving)
157 Calories
8g Fat
19g Carbs
2g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 157
% Daily Value*
Total Fat 8g 11%
Saturated Fat 6g 30%
Cholesterol 4mg 1%
Sodium 44mg 2%
Total Carbohydrate 19g 7%
Dietary Fiber 2g 6%
Total Sugars 16g
Protein 2g
Vitamin C 0mg 0%
Calcium 37mg 3%
Iron 1mg 3%
Potassium 106mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)