Almond Coconut Bird’S Nest Cookies

• 1/2 cups Slivered Almonds
• 1/2 cups Unsweetened Shredded Coconut Plus Extra For Decorating
• 4 ounces, weight Melting Chocolate
• 36 Mini Eggs

1. Place almonds in a skillet and toast over medium-high heat for 3-4 minutes. Add shredded coconut and toast with almonds until lightly golden brown and fragrant. Scoop out about 1 tablespoon toasted coconut for decorating. Set aside.
2. Break up a chocolate bar (or use melting chocolate chips). Melt in microwave or over a water bath. Add toasted nuts and stir well.
3. Using about 2 teaspoons of chocolate and nut mix, place small mounds on a sheet pan lined with baking parchment. Make a small well in the middle. Sprinkle with the reserved toasted coconut and place mini eggs in the middle.
4. Freeze cookies on the sheet pan for 10-15 minutes, or until firm. I prefer to store them in the fridge or freezer for up to 2 weeks.

coconut plus, chocolate, eggs

Taken from tastykitchen.com/recipes/holidays/almond-coconut-birde28099s-nest-cookies/ (may not work)