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Chocolate Coconut Bird Nests
Kim
No-bake Chinese Noodle Nests with Toasted Coconut and malted Robin Eggs.
5
from 1 vote
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Prep Time
15
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
15
minutes
mins
Course
Dessert
Cuisine
American
Servings
12
servings
Calories
260
kcal
Ingredients
1x
2x
3x
2 11.5
oz
bags Milk Chocolate baking chips
I love Ghirardelli
1 12
oz
Bag of Crispy Chow Mein Noodles
I used La Choy
1
cup
of Toasted Coconut
1
bag of Malted Robin Eggs Candy
Instructions
Cover a muffin pan loosely with plastic wrap. Push the wrap down into the cups.
Heat both bags of chocolate chips in the microwave for 1 minute and 30 seconds.
Check and stir the chip chips every 30 seconds until they are smooth.
Mix in 3/4 of the Chow Mein Noodles to the chocolate. Toss to thoroughly cover noodles in the melted chocolate.
Add a large spoonful of noodle chocolate mixture to a muffin cup.
Using a spoon push a hole into the top center of each nest.
Refrigerate for 1 hour to harden the chocolate and noodle mixture.
Lift plastic wrap to remove the nests from the muffin pan.
Sprinkle Toasted Coconut in the center of the nest and top with three malted Robin eggs.
Notes
See my Toasted Coconut post for an easy way to brown coconut, link in the intro of this post.
Nutrition
Calories:
260
kcal
Carbohydrates:
37.3
g
Protein:
3.3
g
Saturated Fat:
8.2
g
Sodium:
122
mg
Sugar:
24.3
g
Keyword
chocolate bird nest, coconut bird nest candy
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