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Tuesday 22 April 2014

Sluttishly Sweet: Coconut Nests

There are some people that don't like chocolate. There are also people who eat too much chocolate over the Easter period and never want to look at chocolate again until ... the following week. Or perhaps you've already used up all your chocolate in our clever every flavour chocolate cupcakes

These little coconut nests are the perfect solution. They are incredibly delicious, bite size coconut morsels of joy – crunchy on the outside with soft and pillowy innards. They are embarrassingly easy to make and don't require any special ingredients other than desiccated coconut, available from most local corner shops. Oh, and they have the added bonus of being gluten free. 

Coconut Bites (makes about 16)
Preparation Time: 5mins
Fridge Time: 30mins
Cooking Time: 10mins
  • 200g desiccated coconut
  • 150g caster sugar
  • 2 eggs
  • 2 egg yolks
  • 50g butter, melted
Make it!
  1. Mix all the ingredients together in a bowl.
  2. Leave the mix in the fridge for about half an hour, to firm up (it can be left for a few days).
  3. When you're ready to bake, heat the oven to 180C/350F/Gas4.
  4. Shape the mixture into little balls, a bit smaller than a golf ball (don't make them too neat). 
  5. Bake for 10 minutes or until golden. 


  1. Once again I'm having crockery envy - love that cup and saucer! Is is Jessie Tait for Midwinter?

    (The coconut nests look lovely too!)

    1. Between us we do have some excellent tableware. Although most of the time my recipes are on things that belong to Girl Housemate.

    2. I do enjoy a game of guess whose recipe it is from their crockery. Chameleons and giraffes and it's a giveaway it's yours (recipe at least).

    3. It's Jessie Tait yes, well spotted Frances! I love it so much, camp yet beautiful. Just been rummaging around antique shops in Hexham for plates, managed to get 2 small wedgewood ones for £2.50!! And a fifties Poole number for £1.50...God bless the north!

  2. These look amazing! Just to be sure, is it two eggs plus a further two egg yolks or just two egg yolks?

  3. I may be speaking out of turn, but... I'm not totally convinced that you couldn't dip these in chocolate and have the best of both worlds. (It could be like a Bounty bar - but better.)

    1. Claudio, you're so right. I've done them before with chocolate and they are like bounties for adults (copy and paste link below) but you do loose a bit of the crunchiness because they have to go in the fridge for the chocolate to set. UNLESS you dip and eat as you that's ultimate sluttery!

    2. The chocolate would set outside the fridge...if you left them long enough...

      That's not going to happen, is it?

  4. Oooooh these look dangerously moreish. Going to give them a go at the weekend - would also like the egg/egg yolk question cleared up, pretty please! x

    1. So in answer to the above, it's two whole eggs plus two extra yolks. The extra yolks give them a lovely yellow colour. Freeze your leftover egg whites to make meringues/pavlova etc!


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