- 3½ cups Baker’s coconut
- 2 tablespoons milk chocolate chips
- 1 cup sweetened condensed milk
- Gel food dye in the color of your choice
- 1 container of vanilla frosting
- 1 package of Jordan almonds
Place coconut into a large mixing bowl. Add the 2 tablespoons of chocolate chips to a small, microwave-safe glass measuring cup and melt them in the microwave for 15-second increments, stirring in between. When the chocolate is melted, add the 1 cup of sweetened condensed milk to the melted chocolate chips and stir until the melted chocolate and condensed milk are fully combined. I used a silicone whisk, but a rubber spatula also works.
Next, add the milk mixture to the bowl with the coconut and mix it together with a spatula until completely combined.
Cut parchment paper into 18 3-inch squares and place a spoonful of the coconut mixture on each square of parchment. Pat it down so the mix covers most of the square, but leave a small border. In a cupcake tin, place the parchment paper with coconut in one of the cup molds. Push the mixture around so the coconut forms a small cup or “nest”
Repeat this process (should make 18) and bake at 375 for 13 minutes.
While they are baking, mix 2 to 3 drops of gel food dye into the frosting, then add the frosting to a piping bag with a round tip. If you don’t have a piping bag, you can just put the frosting in a Ziploc bag and snip the corner of the bag with scissors.
Let the nests cool completely and fill them with frosting. Top them with Jordan almonds or whatever else you want! Some other cute toppings could be marshmallow peeps, jelly beans or sprinkles.
Maizy Boosin won Chopped Junior in 2016, inspiring a generation of kids with celiac disease to feel like champions, too. Read Gluten-Free Living’s interview with her here.