Cute and delightful little confections sure to please young and old. Let the little ones help with this fun and easy-to-do recipe. For best flavor and a crispier crunch, toast the coconut before using.

Easter Coconut Nests

1 pound white candy coating*

1 (16-ounce) package or 5 1/3 cups sweetened shredded coconut
Food coloring paste or liquid (paste preferred)
1/2 pound small jelly beans

1. Melt the candy coating in a double boiler over simmering water, stirring occasionally, until smooth.
2. Tint melted coating with desired color (or divide mixture and use 2 or more different colors).
3. Add coconut to mixture and mix well. Drop by spoonfuls onto waxed paper. Make an indention in the centers and add a few jelly beans for the "eggs" in the nests. Allow to set at room temperature. Store in tightly covered container.

Makes 2 1/2 pounds candy.

Cook's Tip: To toast, place coconut onto ungreased baking sheet.and bake at 350°F (175°C), stirring often (watch closely, coconut will burn quickly once it's hot), until light golden brown (8 to 10 minutes). Remove from baking sheet. Cool completely.

*Vanilla flavored candy coating is also called "white confectioners' coating". White chocolate can be substituted for the candy coating, but be very careful melting it as it is particularly fragile. Always use a double boiler over slow simmering water to melt white chocolate, stirring constantly until melted.