Cute Easter Coconut Chocolate Chicks – Fun Easter Treats
Easter treats are always fun to make, but these Easter Coconut Chocolate Chicks are something special. They’ve got that perfect mix of chewy coconut, creamy white chocolate, and a little citrusy zing from lemon zest. Plus, they’re just plain fun to put together!
I love how the coconut nests get toasty in the oven, giving them a little crunch while still being soft inside. And when you pour in the smooth, yellow-tinted chocolate and decorate those tiny chick faces, it’s the kind of thing that makes Easter baking feel extra festive.
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These Easter coconut chocolate chicks are simple, but they look like you put in way more effort than you actually did—definitely my kind of recipe.
How to Make Easter Coconut Chocolate Chicks
Here are the ingredients you need to make these Easter coconut chocolate chicks, plus step by step instructions for how to make them.
Ingredients
- 2 cups coconut flakes
- ¼ cup sugar
- 2 cups chopped white chocolate
- 2 tsp lemon zest
- 1 tbs dark chocolate
- 5-6 pcs orange M&Ms
- ¼ cup egg whites
- ¼ cup cream
- Yellow food coloring
Step by Step Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a muffin tin to prevent sticking. In a mixing bowl, combine the coconut flakes, sugar, and egg white. Stir well until the coconut mixture is evenly coated and slightly sticky.
2. Scoop about 2 tablespoons of the coconut mixture into each muffin cup. Use your fingers or the back of a spoon to press the mixture down and shape it into a nest, with an indentation in the center for the filling. Bake for 10 minutes or until the edges turn lightly golden brown. Remove from the oven and allow the nests to cool completely before handling.
3. In a microwave-safe bowl, melt the chopped white chocolate in 30-second intervals, stirring after each interval to prevent burning. Once fully melted, stir in a few drops of yellow food coloring. Add the lemon zest and mix well for a fresh citrusy flavor.
4. Carefully spoon the melted yellow chocolate into each cooled coconut nest, filling the center. While the chocolate is still soft, place one orange M&M near the center to create the chick’s beak.
5. Melt the dark chocolate and transfer it to a small piping bag (or use a toothpick for precision). Carefully dot two small eyes above the beak using the melted dark chocolate. Let the chicks sit at room temperature or in the fridge until the chocolate sets completely.
6. Once set, your Easter coconut chocolate chicks are ready to serve!
Once the chocolate sets and those little chicks come to life, you’ve got an Easter dessert that’s as fun to make as it is to eat. The coconut nests add great texture, the white chocolate gives it that creamy sweetness, and the lemon zest keeps it from being too heavy.
Whether you’re making these with kids or just for yourself, they’re the kind of treat that brings a little extra joy to Easter. Store them in the fridge if you want them firmer, but honestly, they probably won’t last that long!
Easter Coconut Chocolate Chicks
Ingredients
- 2 cups coconut flakes
- ¼ cup sugar
- 2 cups chopped white chocolate
- 2 tsp lemon zest
- 1 tbs dark chocolate
- 5-6 pcs orange M&Ms
- ¼ cup egg whites
- ¼ cup cream
- Yellow food coloring
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a muffin tin to prevent sticking. In a mixing bowl, combine the coconut flakes, sugar, and egg white. Stir well until the coconut mixture is evenly coated and slightly sticky.
- Scoop about 2 tablespoons of the coconut mixture into each muffin cup. Use your fingers or the back of a spoon to press the mixture down and shape it into a nest, with an indentation in the center for the filling. Bake for 10 minutes or until the edges turn lightly golden brown. Remove from the oven and allow the nests to cool completely before handling.
- In a microwave-safe bowl, melt the chopped white chocolate in 30-second intervals, stirring after each interval to prevent burning. Once fully melted, stir in a few drops of yellow food coloring. Add the lemon zest and mix well for a fresh citrusy flavor.
- Carefully spoon the melted yellow chocolate into each cooled coconut nest, filling the center. While the chocolate is still soft, place one orange M&M near the center to create the chick’s beak.
- Melt the dark chocolate and transfer it to a small piping bag (or use a toothpick for precision). Carefully dot two small eyes above the beak using the melted dark chocolate. Let the chicks sit at room temperature or in the fridge until the chocolate sets completely.
- Once set, your Easter coconut chocolate chicks are ready to serve!
