Description
No Bake Chocolate and Coconut Bird’s Nest Cookies
Ingredients
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
Instructions
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!
Notes
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.