29 cocoanut nest recipes

Quick-mix coconut macaroons that come together in minutes with no special equipment, baking up into sweet, chewy cookies with toasted coconut flavor.

Coconut meringue cookies shaped into little bird nests and filled with candy eggs or jelly beans. A show-stopping Easter dessert that's crisp, light as air, and gluten-free. Makes 20 nests.

Coconut cookie nests in pastel colors with a chocolate egg in each. A macaroon-style Easter cookie with crisp edges, chewy centers, and room for candy eggs on top.

No-bake cappuccino truffles rolled in cocoa-sugar or coconut, made with instant coffee, marshmallow cream, chocolate wafer crumbs, and pecans. Makes 60 bite-sized treats in 30 minutes.

Orange chocolate truffles, a cream-based ganache with fresh orange zest and extract, rolled into four different coatings: ground pistachios, cocoa powder, shredded coconut, and chocolate jimmies. Easy holiday candy.

Kabocha squash, also known as Japanese squash, has a flavour between sweet potatoes and pumpkin. You can also use pumpkin or acorn squash in this recipe.

These decadent cherry cream cheese bars will well satisfy your cravings for something rich and sweet. They are made with whole wheat flour, light cream cheese, homemade cherry pie filling, a small amount of butter and some olive oil. Much healthier but still tastes delicious. Nobody can resist these sweets, the more importantly you don't have to feel guilty about it.

A raw, no-bake peach cobbler layered with coconut, banana, dates, and a fresh black raspberry topping. Naturally sweetened, vegan, and ready in 15 minutes.

Hawaiian bon bons made with melted white chocolate, macadamia nuts, flaked coconut, and orange zest, spooned into paper cups and chilled. The 4-ingredient candy that tastes like a tropical vacation.

No-bake fig and coconut candy balls with ground nuts and bright lemon zest. Naturally sweet, chewy, and rolled in finely chopped coconut for a vintage confection.

Although a "soup," this dish is really a dessert. It's cold and creamy and makes a perfect ending to a summer barbeque.

Classic fruit salad with oranges, apples, and pineapple tossed in a warm brown sugar glaze and topped with coconut. Simple, refreshing, and perfect for brunch.

Prune coconut bars with a soft prune-orange filling between a crunchy oat, whole wheat, and coconut crust. No refined sugar, no eggs, and naturally sweet.

Coconut macaroons with crushed pineapple, toasted almonds, and sweetened condensed milk. Tropical, chewy drop cookies with a hint of lemon zest and almond extract.

Rhubarb sherbet made with fresh rhubarb, orange juice, and whipped egg whites for a light, tangy frozen treat with no ice cream maker needed.

Coconut fluff peaches with a cloud of meringue-like topping made from beaten egg white, coconut syrup, and lemon zest, heaped into peach halves. A light, retro dessert.