I’ve been meaning to make soup and fresh bread all winter. Now it’s spring and I finally got around to it. My recipes aren’t original, but both were very good. I made Broccoli Potato Soup with Greens and Parmesan Herb Knots. I’m particularly proud of the rolls, as this is my first attempt at anything other than white bread. They weren’t too difficult and they are nice and flaky on the outside.
I always buy the Russell Stover Coconut Nests at the drugstore around Easter. But when I went last week, they were out! The Nerve of Some People… Anyway, I decided that I still needed to have some, so I made them myself. They were super easy, and pretty tasty.
Toasted Coconut Nests
7 oz shredded coconut or coconut flakes
3 cups Chocolate chips – milk choc, semi-sweet or dark chocolate – whatever you like best
Jelly beans, M&Ms or whatever you like for the top
Heat the oven to 350. Spread the coconut on a cookie sheet in a thin layer. Bake for 7-12 minutes, checking frequently and stirring as it browns. I prefer mine crunchy, so I baked until deep golden brown, stirring about 4 times.
While the coconut is toasting, place the chocolate chips in a double boiler to melt. You can also melt them in the microwave, but stir after each minute til they melt so they don’t scorch.
Once the coconut is toasted and the chocolate melted, stir to combine. Place a heaping tablespoonful on parchment or wax paper. I used a cookie scoop (looks like a mini ice cream scoop) to measure and shape the amount used. Place in the fridge about 10 minutes, until chocolate just starts to harden. Use the back of the spoon to make a small indent in the top of the candy so it looks like a nest. Place the candies on top. Put them back in the fridge until they are solid enough to peel off the paper. I store mine outside the fridge so that they don’t get too hard to eat.