These coconut brownie Easter nests combine so many fun things in an adorable mini dessert! With fudgy coconut brownie bites, quick chocolate ganache, toasted coconut, and chocolate candy eggs for easy but impressive decoration.

coconut brownie bite easter nests

These homemade brownie bites baked in a mini muffin pan are wonderful all on their own. But once you’ve also added toasted coconut and Easter egg chocolate candy to look like adorable bird’s nests? Irresistible!

The combination of chocolate and coconut continues to be a favorite of mine, and I love how well they go together in these single serving cups. Which also means these brownie bites are perfect for Easter potlucks, family parties, or even a holiday brunch. They’re sure to be a big hit!

coconut brownie bite nests on a plate with candy eggs for easter

What’s in these coconut brownie bite Easter nests

  • Homemade mini brownies filled with coconut: You can use a box mix here if you’re looking for a baking shortcut. And you can also leave out the coconut, but I love how it ties together with the topping once assembled.
  • Simple chocolate ganache glaze: Adding this to the brownies gives the toasted coconut on top something to stick to, and adds more chocolaty deliciousness.
  • Toasted coconut: A classic addition to make any treat look like a birds nest.
  • Chocolate candy eggs: You should be able to
scooping brownie batter into muffin pan
brownie bites cooling on a wire rack

Bake in a mini or regular muffin pan

I have instructions for both in the recipe card below, and both are great options depending on what you’re going for.

  • Mini muffin pan: (Shown in this post) Yields about 24 mini brownie “bites”. Perfect for sharing, especially for gatherings where this won’t be the only dessert served.
  • Regular muffin pan: Yields about 12 cupcake-sized portions so it’s a larger serving per brownie.

Shop for: Mini muffin pan or regular muffin pan. Add cupcake liners if you want!

assembling coconut brownie easter nests

Make-ahead instructions

These brownie Easter nests hold up well and will be delicious served within 1-2 days. If you want to make them farther ahead, I recommend freezing the unfrosted/undecorated brownie bites in a heavy duty ziplock bag for up to 1 month. Thaw at room temperature for a few hours or overnight, then decorate as instructed.

coconut brownie bite easter nests

Not just for Easter!

All you have to do to make these coconut brownie bites perfect for any occasion, year-round is leave off the chocolate candy eggs. Then they’re simply just brownies, ganache and coconut!

More Easter treats

coconut brownie bite easter nests

Coconut Brownie Bite Easter Nests

Servings: 24 brownies
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Chocolate brownie bites packed with coconut and all dressed up for Easter!
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Ingredients
 

Brownie bites:

  • 1 cup (226 grams) butter , melted and cooled
  • 1 ½ cup (300 grams) granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup (65 grams) unsweetened cocoa powder
  • 1 cup all-purpose flour
  • Pinch of salt
  • ½ cup (42 grams) sweetened shredded coconut

For nest assembly:

  • 1 cup (85 grams) sweetened shredded coconut
  • 2 tablespoons butter
  • ½ cup (85 grams) semi-sweet chocolate chips , or chopped bakers chocolate
  • milk chocolate candy eggs , for decoration

Equipment

muffin pan
Mini muffin pan
silicone spatulas
Spatula
mixing bowl set of 3 stacked together
Mixing bowls

Instructions
 

To make the brownie bites:

  • Preheat oven to 350°F. Grease a mini muffin pan with butter or nonstick cooking spray, or line with paper liners.
  • In a large bowl combine the butter and sugar. Add the eggs one at a time, mixing after each. Stir in the vanilla. In a separate bowl combine the cocoa, flour and salt. Add to the egg mixture all at once and mix until no streaks of dry ingredients remain. Stir in the shredded coconut.
  • Scoop into the prepared muffin pan, filling cups nearly all the way to the top. Bake until brownie bites are set, about 12-15 minutes. Let cool 5 minutes in the pan, then transfer to a cooling rack to cool completely.

To assemble the nests:

  • Spread the coconut out onto a sheet pan. Bake in the 350°F oven until toasted and golden, about 5-6 minutes, checking every 2 minutes to stir the coconut. Watch carefully so it doesn't burn. Let cool completely.
  • In a heat-proof bowl set over simmering water, melt the butter and chocolate chips, stirring until smooth. Remove from heat.
  • Dip the tops of the brownie bites into the melted chocolate, then return to the wire rack. Cover with toasted coconuts. Garnish with the candy coated milk chocolate eggs.

Notes

  • To bake pan in a regular muffin: Make brownie batter as written, but divide into a regular 12-cup muffin pan. Bake for 15-18 minutes. Yields 12.
  • Make ahead instructions: Freeze unfrosted/undecorated brownie bites in a heavy duty ziplock bag for up to 1 month. Thaw at room temperature for a few hours or overnight, then decorate as instructed.
Calories: 211kcal, Carbohydrates: 23g, Protein: 2g, Fat: 13g, Saturated Fat: 9g, Cholesterol: 50mg, Sodium: 36mg, Potassium: 99mg, Fiber: 2g, Sugar: 16g, Vitamin A: 305IU, Calcium: 13mg, Iron: 1mg
Cuisine: American
Course: Dessert
Author: Annalise Sandberg
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