Robin’s Nest Coconut Chocolate Bites

Look what’s about to hatch just in time for Easter! It’s these adorable Robin’s Nest Coconut Chocolate Bites which taste simply incredible and will remind you of a beautiful springtime day!

So get ready for a happy adventure as you pop a few of these morsels into your mouth — your taste buds will do somersaults over the gooey decadent chocolate ganache surrounded by a perfectly crisp and slightly fluffy coconut nest. And the extra special treat will come from the crunch of the chocolate malt candy eggs. A combination you’ll love! And they’re super easy to make!

You see, I had this idea of what I wanted to make — something cute, sweet and yummy for Easter. Do you ever get that way?

So anyway, I knew I wanted to use my mini muffin tins to create the nest base, but could it be that you only needed to use just coconut to form the nest? Would it stay together as it cooked? I definitely had to look that up and a found a heavenly looking coconut crust by Martha Stewart. Ok, I decided, this will do and the rest of my spring fever imagination is history. You just combine a little butter and coconut and voila you’ve got the makings for a perfect coconut nest!

Then you chop of some of your favorite chocolate and give it a warm bath of heavy cream, let it rest and it turns into a thick rich chocolate ganache.

You then simply pour the chocolate into the crust nest, drop a few Whoppers Robin Eggs on top, pop them in the fridge and in about an hour you’ll be sharing them with your friends and family — or even co-workers! Can we say, a sweet masterpiece! Love how these look and love how they taste even more!

Robin’s Nest – Coconut Chocolate Bites

1 (14 oz) bag sweetened shredded coconut
5 tablespoons unsalted butter, softened
8 oz. bitter-sweet chocolate, finely chopped
12 ox. semi-sweet chocolate,finely chopped
1-1/2 cups heavy whipping cream
1 bag Whopper Robin Egg candies

Turn you oven to 350 degrees. Prepare 4 mini muffin pans (each with 12 openings) with non stick cooking spray and set aside.

In a food processor combine about 1/3 of the coconut and the butter. Pulse for about 2-3 minutes until it forms a ball. Turn out into a large bowl and add the remaining 2/3 coconut. With your hands mix the coconut and butter mixture together until well incorporated.

Using a 1-inch cookie scoop, divide the coconut mixture among the 48 openings. With your fingers, press the coconut down to the bottom and up the sides to form the nest. Bake for about 15 minutes or until the rims begin to turn golden brown. Remove from oven and cool completely on a wire rack.

To make the chocolate filling, add the chopped chocolate to a large bowl. Then in a small saucepan, add the cream and over medium-low heat bring just a boil. Remove from heat and immediately pour over chocolate. Let sit for 10 minutes then stir until thick and creamy.

Slowly pour the chocolate mixture into the coconut nests. When done, add a couple of Whopper Robin Eggs to the top. Refrigerate for 1 hour or overnight. Bring to room temperature before serving.