Bird’s nest cookies are one of the cutest Easter treats you can make. These easy coconut macaroons come together with just 3 ingredients and 15 minutes, with a chewy coconut center and the perfect little nest shape for your favorite candy eggs. Make them ahead for an easy, festive dessert that looks special on any holiday table.
Perfect Easter Cookies
- Flavor: Nutty toasted coconut and chocolate combine to make crispy, sweet cookie nests with delicious Cadbury mini eggs.
- Difficulty: This recipe has simple ingredients, and it’s no-bake. Melting chocolate in the microwave makes it a breeze, no double boiler or stovetop needed.
- Serving: I love to put these adorable nests on Easter platters and dessert boards for a touch of color and fun. Create a dessert board with Easter blondies with mini eggs and bowls of Easter edible mini egg cookie dough.
Ingredients and Swaps
- Coconut: Use shredded sweetened coconut. While toasting this in the oven, watch closely to make sure that it doesn’t burn.
- Chocolate: Melt milk chocolate chips in the microwave, or swap a portion of them for dark, butterscotch, or white chocolate chips for a fun twist. If mini eggs aren’t available, use any candy eggs or jelly beans.
- Variations: Melt some nut butter with the chocolate. These can also be made with rice cereal, crushed shredded wheat, chow mein noodles, or stick pretzels.
How to Make Bird’s Nest Cookies
- Toast coconut (full recipe below).
- In a microwave-safe bowl, melt the chocolate and combine it with the coconut.
- Form into balls. Make a thumbprint in the middle, fill with mini chocolate eggs.
Make Ahead Easter Treat
Room Temp: Store in an airtight container in a cool spot for up to 2 weeks.
Refrigerator: Store in the fridge if your kitchen runs warm, to help keep them from melting. Let it sit at room temperature for a few minutes before eating for the best texture.
Freezer: Freeze in a sealed container for up to 4 months. Separate layers of nests with parchment so they don’t stick together. Thaw at room temperature before serving.
Mini Egg Dessert Tray Favorites
Did you make these Bird’s Nest Cookies? Leave a comment and rating below.
Bird’s Nest Cookies
Ingredients
- ¾ cup chocolate chips
- 1½ cups shredded coconut
- 24 chocolate mini eggs
Instructions
- Preheat oven to 400°F. Line a baking tray with parchment paper.
- Toast coconut for 3 to 5 minutes. Watch it carefully, as it can burn quickly. Cool.
- Meanwhile, melt chocolate chips in the microwave, stirring every 30 seconds, for about 1½ to 2 minutes. Mix chocolate until fully melted.
- Add coconut and stir thoroughly.
- Using a cookie scoop, create 8 equally-sized balls*. Press your thumb into the middle of each ball to create a "nest" and then firmly mold the cookie so that it will hold together well.
- Add 3 mini eggs* to each nest (while still warm).
- Cool completely and serve.
Notes
- *Make smaller nests and fill each with 2 mini eggs, if desired.
- Store egg nests in an airtight container for up to 2 weeks.
- Freeze these no-bake cookies for up to 4 months.
- Thaw before serving.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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