Passover and Easter Coconut Chocolate Nests
Passover and Easter almost always fall around the same time on the calendar. Yes, there are some years that they are further apart but this is not one of them. I wanted to create a dessert that could be used for both holidays and knew that I nailed it with Passover and Easter Coconut Chocolate Nests.
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Coconut is an ingredient common to both holidays so I used Coconut Macaroons as the base for this dessert. Once the mixture was scooped into the baking tins, I used a spoon to gently shape the nests.
The coconut bottoms will need to cool completely before adding the chocolate ganache. Then, that will need to set a bit in the fridge before topping.
Here’s where you can tailor the nests to your holiday. For Passover, I recommend topping the nests with fresh berries. I wanted to use raspberries but I did not like the ones I saw in the store. The blackberries and pomegranate seeds looked wonderful so that is why I used them. For Easter, I topped the nests with candy eggs and chocolate bunnies.
You decide whether or not you put the toppings into the chocolate ganache or just over it. If you prefer your berries/candies set into the chocolate, then add them before the ganache sets completely.
The recipe makes 12 Passover and Easter Coconut Chocolate Nests but may be doubled if you are serving a large crowd.
| Passover and Easter Coconut Chocolate Nests | Print |
- 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
- Preheat the oven to 350°. Spray a 12 cup muffin tin with cooking spray and set aside.
- 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.
- Remove from the mixer and fold in the coconut.
- Use a large cookie dough scoop to transfer the batter to the pan. Use the back of a small spoon to form a well.
- Bake at 350° for 15 minutes. Remove from the oven and cool completely.
- 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.
- 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.
- Top with fresh fruit and/or candies of your choice
