Description
These No Bake Coconut Caramel Nest Cookies are an adorable Easter dessert that’s super easy to make! They’re made with a mix of cornflakes, caramel and coconut!
Ingredients
- 3 tbsp milk
- 6 tbsp butter
- 1 11 oz bag Kraft caramels, wrappers removed
- 5 cups cornflakes, lightly broken up
- 2 1/4 cups toasted coconut
- 9 oz bag jelly beans
Instructions
1. Add milk, butter and caramels to a large pot on medium heat. Allow everything to melt, stirring often so that the mixture doesn’t boil.
2. When the caramel is melted and smooth, stir in the cornflakes and 1 1/2 cups of toasted coconut. Mix well so that the cornflakes are all well coated.
3. Scoop out spoonfuls of cornflakes onto parchment paper, shaping them into circles and pressed a dent in the center.
4. Sprinkle the tops with additional toasted coconut and add jelly beans.
5. Allow to cool.
Notes
With the additional coconut on top of the cookie, the jelly beans don’t really stick to the cookies. It doesn’t bother me, but is worth noting. If you want them to stick, you could melt a little additional caramel and add it underneath the jelly beans.
Nutrition
- Serving Size: 1 Piece
- Calories: 183
- Sugar: 12.5 g
- Sodium: 155.4 mg
- Fat: 1.7 g
- Carbohydrates: 28.7 g
- Protein: 1.7 g
- Cholesterol: 0.3 mg
