Matcha Coconut Easter Nests

Looking for a festive treat to whip up this Easter weekend? Look no further than these adorable Matcha Coconut Easter Nests by Amy Lyons of Fragrant Vanilla Cake. Remember those chocolate macaroon Easter nests from childhood? think of these as a more grown-up, but equally delicious ad wayyyyy more nutritious option.



  1. In a bowl, mix together the coconut butter, cacao butter, cashew butter, maple syrup, sea salt, vanilla and matcha until smooth.
  2. Stir in the coconut until coated.
  3. Spoon into 12 mounds on a piece of parchment paper, then make a little indentation into the center of each (you may need to reshape a little with your hands, that’s ok). Place in the freezer to harden.
  4. Meanwhile, melt the dark chocolate in the top of a double boiler.
  5. Dip each almond into it one by one, letting the excess drain off well, and set on a parchment lined tray. Place in the freezer until hard.
  6. Pipe a little of the leftover melted chocolate into the center of each coconut nest, and place 2 almonds on it. Allow to set. Enjoy!


Store any extra in the refrigerator in an airtight container for up to a month.

Amy LyonsAbout Amy Lyons

Amy is passionate about real food.  She is the recipe creator at Fragrant Vanilla Cake, a blog specializing in raw, vegan, vegetarian  recipes.  She graduated with a degree in studio art from Bethel University.  Currently she uses her eye for art to create food that is pleasing to eat as it is to look at and nourishing to the body as well.  She has been an elite runner, so she knows how important it is to treat your body well including nutrition.  It is her mission to revamp classics to make them healthier as well as create new and interesting dishes that taste delicious as well as make the body feel good.

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