Aunt Sarah dropped these off the other day and I immediately demanded the instructions. You only need a couple things from the pantry to pull this off.

To change these up, you can stir 1/2 cup mini chocolate chips into the coconut mixture before baking or drizzle the cooled nests with melted dark or milk chocolate. For a citrus twist, add 1 teaspoon of finely grated lemon or orange zest along with the vanilla. Around spring holidays, press a few pastel chocolate eggs or jelly beans into the cooled nests for a festive look. If you prefer them less sweet, swap 1/2 cup of the sweetened shredded coconut for unsweetened shredded coconut to cut the sugar a bit. For a slightly firmer, toastier texture, bake them a few extra minutes, watching closely so the edges don’t burn. You can also make them smaller for bite-size treats; just reduce the baking time by a few minutes and pull them when the edges are golden. If you’re cooking ahead for a busy week, bake them on Sunday night and store in an airtight container—they hold up well and are perfect for lunchbox treats or a quick dessert after work.