Coconut Chocolate Nests

Making chocolate nest is very popular at this time of the year. There are many great recipes out there using only a few ingredients. Most of these chocolate nest recipes I have seen are made with  Chinese Noodles. However, I like coconut. Using crispy Chinese noodles make very realistic nests, but I am willing to trade in the looks for the taste.
Yesterday I whipped up a batch of chocolate coconut nests with the boys. Do you think they will last until Easter?

2 bags of semi-sweet chocolate chips (12 oz bags)
1 bag of sweetened shredded coconut flakes (14 oz bag)
1/4 c of Extra Virgin Coconut oil (for a bit of extra coconut flavor) optional
jelly beans

Melt chocolate chips and coconut oil. If you are using the microwave, only put it in for about 40 seconds at a time and stir after each time. Then mix in the coconut and using a spoon or ice cream scooper, drop dollops of the chocolate coconut mixture on a cookie sheet lined with wax paper. Add some jellybeans on top and put them in the fridge to set. If your climate is rather warm, you may want to keep them in the fridge. Coconut oil becomes liquid around 76 Fahrenheit, and runny chocolate coconut does not look good. Of course you can always leave out the coconut oil.

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