This recipe didn’t start out organic. I first saw it 27 or so years ago, when my babysitter made it with my oldest daughter. It was her favorite Easter candy, and it’s become a tradition among my girls to make it with Gigi, the awesomest babysitter of all time, who has been with me for 28 years.
The recipe is super-easy. If you like chocolate, coconut, and jelly beans, this recipe is for you.
1 9-ounce bag of organic chocolate chips (I use Sunspire Fair Trade organic, yum!)
1 cup (or more or less, depending on your love of coconut) organic coconut
Organic jelly beans (which I was able to find at my local health food store, Healthy Alternatives)
1. Melt the chocolate chips in a double boiler on the stove (or put them in a heatproof measuring cup, and set that in a saucepan filled with some water). Or you can microwave them for a minute or two.
2. Add the coconut to taste, and stir together with the chocolate.
3. Take a cookie sheet and cover it with parchment paper. Using a spoon, put a dollop of chocolate-coconut mixture on the parchment.
4. Add three jelly beans in the middle and press them down … like eggs in a nest.
Put in the fridge until they are “set.
Enjoy these to eat yourself; your kids will love them too. I think my kids love making these with Gigi just as much as they like eating them. That’s the best Easter gift of all.