Easter Crescent Nests are easy and fun to make with the kids. And they taste delicious for a special brunch treat! It doesn’t get cuter than that!
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These nests are filled with homemade lemon icing and toasted coconut, then topped with chocolate egg candies; these treats will make kids and grown-ups alike smile on Easter morning.
How to toast coconut
Toasting coconut brings out the nutty flavor and the crunchy crisp texture.
Toast coconut in the oven:
Preheat oven to 325° F.
Spread shredded or flaked coconut on a Silpat or parchment paper set on a baking sheet, and bake in preheated oven for 3 minutes. Gently stir, and place back in the oven for 2 to 5 more minutes. Keep a close eye on the coconut so it doesn’t burn, and feel free to stir it again if needed to ensure even color. Remove immediately from the oven, and allow to cool completely.
You can also toast coconut on the stove top:
Place coconut in a large skillet over medium-low or low heat. Cook, stirring almost constantly for about 1 to 3 minutes or until coconut begins to brown. Do not walk away from the stove. Remove toasted coconut immediately from the pan, and allow to cool completely.
Items you may need for this recipe
Note: these are affiliate links
Refrigerated crescent dough sheet
Chocolate Easter eggs
Sugar leaves (these are different than the ones I used in the photos)
Edible Easter grass
Easter serving plate
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Easter Crescent Nests Recipe
Easter Crescent Nests
- 1 can refrigerated crescent dough sheet 8 ounces
- 1 tablespoon unsalted butter melted
- 1 teaspoon rainbow nonpareils
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon unsalted butter melted
- Toasted sweetened coconut
- Chocolate Easter eggs
- Heat oven to 375° F. Line a cookie sheet with parchment paper.
- Unroll crescent dough sheet onto a cutting board, and reshape into 12×8-inch rectangle, pinching any perforations back together.
- With pizza cutter or sharp knife, starting on short edge, cut dough into 8 (12-inch) strips.
- Working with one strip at a time, fold the strip in half. Then roll the folded strip slightly into 6-inch rope.
- Wrap the rope around to form a nest or circle, and tuck through center, pinching to secure, creating nest-shaped roll. Place the nest onto the parchment lined cookie sheet, and gently press dough almost together in center, leaving a small well in center. Repeat for remaining dough.
- Brush tops of dough rolls with melted butter, and sprinkle with nonpareils.
- Bake 9 to 12 minutes or until golden brown and dough is baked through. Remove from cookie sheet; place on cooking rack. Cool completely, about 30 minutes.
- In medium bowl, mix powdered sugar, melted butter, and lemon juice with spoon until mixed well.
- Spoon 1 heaping tablespoon of lemon icing into the center of each wreath; top with toasted coconut, chocolate eggs, sugar leaf (if using) and additional nonpareils.