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Nutrition Facts
Serving Size 1 quarter sized candies 26g Recipe makes 20 quarter sized candies)
Calories 170
Calories from Fat 141		(83%)
Amount Per Serving		%DV
	Total Fat 15.8g	24%
	Saturated Fat 13.5g	67%
	Monounsaturated Fat 1.1g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 11mg		0%
Potassium 137mg		3%
Total Carbohydrate 7.6g		2%
	Dietary Fiber 3.8g	15%
	Sugars 3.6g
Protein 1.9g		3%
how is this calculated?

Crispy Chocolate Coconut Nests

Recipe #69868 | 10 min | 5 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: NitaCook
Aug 27, 2003

Ever have those crunchy chocolate coconut candies from Godiva? These are WONDERFUL and sweet! Lovely addition to Christmas cookie trays and fun to make with children. Takes maybe 10 minutes from start to finish.

20 quarter sized candies (change servings and units)

Ingredients

1 (16 ounce) bag milk chocolate chips or dark chocolate chips or good quality sweetened chocolate
1 (16 ounce) bag shredded coconut

Directions

1
I've estimated the bag size but you want to have approximately equal amounts of each ingredient.
2
Spread the shredded coconut in a baking pan and toast in the oven at 400° until a shade darker than golden brown (maybe 5 minutes or so I think- I never time it, just go by the color really.) Melt chocolate chips in microwave, stirring occasionally until melted.
3
(Don't over cook these or the chocolate will burn and become permanently solid) Stir coconut and chocolate together until all coconut is covered.
4
Drop by small spoonfuls onto wax paper and refrigerate until solid.
5
--I don't like semisweet chocolate in this recipe.
6
Milk or dark chocolate tastes better in my opinion, but use whatever you like.

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Featured Reviews for This Recipe

From: WinnipegWoman

On Oct 10, 2009

These couldn't be any better. I will definitely be making them regularly. Thanks for the great recipe.

0 people found this review helpful

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From: Auvan

On Dec 15, 2007

These are so easy to make--with great results! I used 12 oz. milk chocolate and 12 oz. sweetened coconut. Next time, I think that I'll use just a little more chocolate than coconut. I toasted the coconut on 350 for between 5-10 minutes, tossing it several times. Thanks for an easy and delicious recipe!

1 person found this review helpful

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From: Victoria Heck

On Jun 1, 2004

Out of this world! Delicious and easy! I used milk chcolate and sweetened coconut. It would not taste good with unsweetened coconut. The oven temp. of 400 degrees almost burned the coconut in 5 minutes, so I would recommend decreasing the temperature to 375 degree and using a spatula to flip the coconut after 4 minutes for even cooking. Also, I melted the choc. chips on the stove top in a non-stick pan on the lowest heat and it worked perfectly, while stirring constantly. Yummy!!!

5 people found this review helpful

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From: Kzim4

On Jun 8, 2004

I used one 16 oz. bag of milk chocolate chips and 2 cups of sweetened, shredded coconut, and these were delicious! I also drizzled mine with just a bit of white chocolate for a decorative touch. These were so easy, even my 4 yo was able to help. I also took the suggestion to lower the oven temp to 375 and it worked perfectly. Thanks again for a great recipe!

3 people found this review helpful

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