These Easter Coconut Birds Nest Cookies are as sweet to look at as they are to eat.
With Easter on its way, there is no shortage of sweets and treats in the aisles of the supermarket. And this time of year is when those pastel-colored chocolate mini eggs appear on the shelves. Why not nestle these eggs into some sweet coconut nests? This recipe is so simple and so easy to make, and they make a cute impression at the Easter buffet or dessert table. These are also great for spring bake sales or slipping into lunch boxes.
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Perfect Easter Cookies!
- These cookies make such a sweet impression. Nothing sings spring more than nests filled with eggs. In this recipe, shredded coconut is lightly toasted, mixed with melted chocolate chips, and then formed into little nests. Then a little birdie (AKA the cook), nestles the eggs into the nest.
- This recipe is so simple and easy to make that even the kids can help out.
- Bird’s Nest Cookies are also so fast to make and require just a few ingredients – chocolate, shredded coconut, and mini eggs.
Ingredients & Variations
THE COCONUT: Use shredded sweetened coconut for this recipe. While toasting this in the oven, watch closely to make sure that they do not burn.
CHOCOLATE: Just chocolate chips. So simple, so easy. Melt them in the microwave, it’s so much quicker than the stovetop method.
VARIATIONS: Add some peanut butter to the chocolate. Or to switch flavors entirely, buy butterscotch chips instead of chocolate. Instead of coconut, these can also be made with Rice Krispies or crushed pretzels.
How to Make Birds Nest Cookies
Have these ready to make for the school bake sale or as a sweet surprise for the kid’s lunch box.
- Toast coconut (as per the recipe below).
- Melt chocolate in the microwave.
- Mix chocolate and coconut.
- Form into balls. Make a thumbprint in middle.
- Add mini eggs.
How to Store
These will keep in the refrigerator in an air-tight container for about 2 weeks. While they can be stacked, it is a good idea to place a piece of parchment or waxed paper between the levels.
Double the batch and keep some in the freezer where they will keep for 3-4 months. Remember to allow time for egg nest to thaw before serving as the mini eggs are a little hard to eat when frozen.
Other Tasty No Bake Treats!
- Easter Edible Cookie Dough with Mini Eggs – so easy to make.
- No Bake Chocolate Macaroons – a favorite no bake treat.
- No Bake Red Velvet Cake Balls – decorative and delicious.
- Puppy Chow Recipe – super simple snack.
Easter Coconut Macaroon Nests
Ingredients
- ¾ cup chocolate chips
- 1 ½ cups shredded coconut
- 24 chocolate mini eggs
Instructions
- Preheat oven to 400°F. Line a baking tray with parchment paper.
- Toast coconut for 3-5 minutes. Watch it carefully, as it can burn quickly. Cool.
- Meanwhile, melt chocolate chips in the microwave, stirring every 30 seconds, for about 1 ½ -2 minutes. Mix chocolate until fully melted.
- Add coconut and stir thoroughly.
- Using a cookie scoop, create 8 equal sized balls*. Press 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 about 2 weeks.
- Freeze these no bake cookies for 3-4 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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