Need some inspiration this Easter? Try our simple Butternut Snap Easter Nests.
Note: Arnott’s Butternut Snap Cookies not available in New Zealand.
Step 1 Pre-heat oven to 180°C. Place the coconut on a baking sheet and toast in the oven for 5-10 minutes until coconut is golden. Set aside to cool.
Step 2 Place biscuits over each hole of a twelve hole, 1 1/2 tbsp capacity round based tartlet tin.
Step 3 Bake for 2-3 minutes or until soft. Remove from oven then carefully press softened biscuits into tin using a lime or similar shape and mould into a cup shape.
Step 4 Allow to cool. Remove from tin & transfer to a tray. Repeat with remaining biscuits.
Step 5 Place chocolate in a medium glass or microwave safe bowl. Place the bowl of chocolate in the microwave for 50 second bursts on medium power until melted, stirring in-between each burst.
Step 6 Dip the rim of the moulded butternut snap in melted chocolate, then dip into the toasted coconut. Repeat with remaining biscuits.
Step 7 Combine remaining coconut and chocolate, stir well. Divide the remaining coconut chocolate mixture amongst each nest and top with Easter decorations.
Step 8 Place in the fridge until set.