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Birds Nest Topper

 Birds Nest Topper
8-12 ServingsPrep: 50 min.

Ingredients

  • 2 cups finely shredded unsweetened coconut
  • 3 to 4 drops blue food coloring, optional
  • 32 large marshmallows
  • 1 tablespoon butter
  • 3 to 4 cups flaked coconut, toasted
  • Coconut

Directions

  • In a large resealable plastic bag, combine coconut and food coloring,
  • if desired. Seal bag and shake to tint coconut; set aside.
  • In a large microwave-safe bowl, microwave marshmallows and butter
  • until melted; stir until smooth. Stir in toasted coconut until
  • combined. With greased hands, shape mixture into small eggs, about
  • 1-1/2 inches long. Add eggs a few at a time, to coconut; shake
  • vigorously to coat. Place eggs on a waxed paper-lined sheet; let
  • stand until set.
  • Shaved Coconut Nest: Pierce the eyes of a fresh coconut with hammer
  • and clean nail. Invert coconut into a colander set in a bowl to
  • drain liquid. Using the hammer, crack the coconut in half. With the
  • end of a vegetable peeler, pry the coconut meat from the shell,
  • keeping coconut in large pieces for longer strips. Using the peeler,
  • cut coconut into very thin strips, cutting along the brown skin for
  • color.
  • Arrange coconut in single layer on ungreased baking sheets. Let stand

2 of 2

Birds Nest Topper (continued)

Directions (continued)

  • at room temperature 1 hour or until dry to the touch. Bake at
  • 350° for 5-10 minutes or until lightly toasted, stirring
  • occasionally. Arrange on cake to form a nest; fill with Coconut Bird
  • Eggs. Yield: About 8-12 eggs.
Editor's Note: Look for unsweetened coconut in the baking or health food section of your grocery store.