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chocolate birds nest cookie with pink and yellow eggs

No Bake Chocolate and Coconut Bird’s Nest Cookies

  • Author: Patty McGuire
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 16 1x
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American


No Bake Chocolate and Coconut Bird’s Nest Cookies


Units Scale
  • 1 1/2 cups sweetened shredded coconut
  • 1 cup chocolate melting wafers, I recommend Ghirardelli chocolate wafers
  • Easter Eggs of your choosing, I used Robin’s Eggs


To toast the coconut:

  • Preheat oven to 350° F
  • Line a sheet pan with parchment paper
  • Spread sweetened, shredded coconut onto the pan evenly
  • Toast in the oven on the middle rack for 5 minutes
  • Stir coconut around a little and return to oven for another 1 or 2 minutes
  • Coconut should be browned, not burned. And if it is not evenly browned, that’s perfectly normal
  • Allow it to cool completely on the pan and then put into a storage container. Leftovers will store for a week or two on the counter at room temperature in a sealed container.

To Assemble the Cookies:

  • Toast the coconut and let it cool.
  • Melt the chocolate.
  • Stir the melted chocolate into a bowl with the toasted coconut.
  • Scoop with a spoon or a cookie scoop a portion of the chocolate coated coconut onto a parchment lined cookie sheet.
  • Using the back of the spoon or cookie scoop, make a little indentation in the top of the mound to simulate the nest.
  • Put a couple of your favorite little Easter eggs in that indentation and refrigerate for a couple hours.
  • ENJOY!


Store your left over cookies in an air tight container on the counter for up to a week. Store in the refrigerator for up to 2 weeks. 

If you toast the whole bag of coconut, which I recommend, you’ll have quite a bit left over. Use it to top cereals or ice cream or yogurt. I find I always use the toasted coconut, but an open, half used bag of coconut will typically go to waste. So toast it and use it! It’s delicious.