Passover and Easter Coconut Chocolate Nests
Cuisine: Dessert
Author: Betsy Cohen
Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
  • 4 egg whites (125 grams)
  • pinch of salt
  • 1 cup (210 grams) sugar
  • 3½ cups (286 grams) desiccated coconut
  • 8 ounces (230 grams) semisweet or bittersweet chocolate
  • 1½ tablespoons (24 grams) unsalted butter
  • 6 tablespoons (92 grams) heavy whipping cream
  • fresh fruit
  • Easter eggs/bunnies
  1. Preheat the oven to 350°. Spray a 12 cup muffin tin with cooking spray and set aside.
  2. Place the egg whites and salt into a large mixing bowl. Whisk until soft peaks form. Gradually add the sugar, while the mixer is running. Scrape the bowl down periodically. Beat until the sugar is dissolved. The egg whites will not be stiff.
  3. Remove from the mixer and fold in the coconut.
  4. Use a large cookie dough scoop to transfer the batter to the pan. Use the back of a small spoon to form a well.
  5. Bake at 350° for 15 minutes. Remove from the oven and cool completely.
  6. Place the chocolate into a small bowl. Place the butter and cream in a small saucepan. Cook over medium heat just until it simmers. Pour the cream over the chocolate, covering completely. Allow this to sit for several minutes and then stir until smooth.
  7. Transfer the ganache to a small plastic freezer bag. Seal the bag and cut off one of the bottom corners. Squeeze the ganache into the 12 nests. Refrigerate until set.
  8. Top with fresh fruit and/or candies of your choice
Recipe by Desserts Required at