Easter Egg Ice Cream Sandwich Nests

Preparation:

Preheat oven to 400°F. Spread the shredded coconut onto a baking sheet and toast for about 5 minutes or until coconut is a light golden brown. Remove from oven and allow to cool completely. Adding chocolate melting wafers to a large microwave-safe bowl and melt in 20 seconds increments until melted. Add cooled coconut to the bowl and toss to combine. Divide mixture evenly into 3 equal balls. Use your hands to shape each ball into a nest and add to a piece of parchment paper so it’s easy to remove. Use your hands to make an indent in the middle for the egg. Add nests to the refrigerator while you prepare egg sandwiches. Remove 3 Klondike Classic Vanilla Sandwiches from packaging. Use a 2 1/2 “ egg shaped cookie cutter to cut each ice cream sandwich into an egg shape. Return eggs to freezer to harden for 5 minutes.

Pour ½ cup melted white chocolate into a bowl and add a drop of red food coloring. Mix to combine to create that pink white chocolate color. Add ½ cup melted pink white chocolate to one squeezable bottle and add the remaining ½ melted white chocolate to another squeezable bottle.

To serve: Add one egg ice cream sandwich to each nest. Drizzle each egg evenly with melted white chocolate and melted pink chocolate. Serve with lemon curd and berry sauce if desired.