Chocolate Coconut Nests

My Chocolate Coconut Nests are the perfect cookie for a Spring holiday! A simple, naturally sweetened coconut macaroon base is filled with a quick ganache. I love topping them with an almond “egg” too! The whole recipe has 5 main ingredients, is gluten-free, and comes together in a snap. 

I think I’ve threatened to run away from home at least a handful of times this week. That’s a handful more than I’ve threatened in my lifetime. I sound more like a 12 year old now than I did at 12!

Being a parent is hard. You’ve heard it. You’ve probably rolled your eyes at it. But it’s true. And anyone who says they “have this parenting thing in the bag” is, not only a liar, but most likely meant to say “I made my kid happy for a split second by giving him a banana when he wanted one…” and that’s all.

These last few days, the sound of whining has been grating my ears. The sound of whining at me so I’ll hand baby a: bowl, spoon, banana, knife, glass water bottle, iPhone, remote, hot coffee, purse, cake stand, cookie…

Seriously, it has been nonstop. And me saying “mama is going to start wearing earphones” and “mama is going to run away as soon as daddy gets home” doesn’t make a darn bit of difference. Imagine that.

Anyways. I know he’s a baby. I know that he’s teething and things will get better (yeah right)…but I can’t help but want to escape.

My only escape is a good cookie. Truth.

These Chocolate Coconut Nests remind me so much of Easter, but they also seem Passover appropriate too (correct me if I’m way off base here). They seriously have only 5 true ingredients and they’re SO easy to throw together. The cookies are naturally sweetened and gluten-free to boot.

I made this a small-batch recipe, did you notice? You can easily make more, but I kept it small for a big reason: I know I’d eat them ALL. So here I am, portion controlling for you. You’re welcome.

Once you start making these, you’ll notice they’re the perfect cookie. Because you’re not left with a ton of dishes, and the clean-up can easily be done while they’re baking and while they’re cooling. I’ll show you: when you’re baking the coconut macaroon nest portion, you wash your bowl and measuring utensils. You then prepare the chocolate ganache in that same bowl. Once the cookies are in the freezer, setting, you wash up the chocolate mess. And by the time you pop the cookies out of the pan, you have zero dishes. I love that.

I may stop threatening to run away from home if there are more cookies like these in my house. So let’s get baking, ok?

Chocolate Coconut Nests 
yields 6 cookies
Recipe by Melissa @ Treats With a Twist

Ingredients
For the Nests:
1 cup unsweetened shredded coconut
1 Tbs. coconut oil
2 Tbs. maple syrup
For the Ganache:
½ cup bittersweet (or semisweet) chocolate chips
¼ cup unsweetened vanilla almond milk
Topping:
6 almonds

Method
Preheat your oven to 350 degrees. Grease a mini tart pan (1” tarts, you’ll use 6 spots) or a mini muffin tin (you’ll use closer to 8-10 spots).
In a glass bowl, combine the coconut oil and the maple syrup. Microwave for 30 seconds to melt the coconut oil and swirl them together in the bowl (you can also do this over a double-boiler on the stovetop).
Next, whisk in the shredded coconut. Divide the coconut between the greased tart spots, 2-3 Tbs. per spot. Use your fingers to press the coconut firmly in place, creating a spot in the middle of each, shaping into nests. They must be firmly packed to be easily removed from the pan later, so make sure you press hard. Bake for 10 minutes, watching them carefully so they don’t burn.

Let the nests cool. They should be beautifully golden brown.

Make your Ganache. Heat your almond milk until it is bubbling (it took me 45 seconds in my microwave). Then, add your chocolate to the hot milk. Whisk whisk wisk until it is a nice, smooth ganache.
Use a spoon to fill each nest with ganache, smoothing the tops. You’ll have a little leftover (eat it!). Top each with an almond.
Pop the pan in the freezer for 10-15 minutes, to make sure they’re nice and firm. Then carefully remove them from the tin (I used a small sharp knife). Eat, enjoy!

NOTE: Finished nests can be kept in the fridge for up to 5 days and in the freezer for longer.

To Print this recipe, simply copy and paste the text into a blank document on your computer, then hit “print.” I know, I know, it’s old school…but I love it! 

Have I mentioned that this recipe is family friendly? Cheers!

My other favorite cookie recipes are: these…these…and THESE!