These Birds Nest Cookies are an easy, no-bake dessert made with only 3 ingredients, in less than 10 minutes!
They are easy to make, kid-friendly and so versatile! The perfect Easter cookies recipe.
Bird's nest cookies are genius when it comes to getting your Easter party ready in a flash.
I mixed and matched 7 cookie base options with 4 types of chocolate chips and came up with so many variations, there's sure to be one that will work for you!
Whether you're looking for a classic version made with toasted coconut and chocolate candy eggs, or something on the healthier side made with gluten-free rolled oats and yogurt covered almonds, you'll find a combination that's perfect for your family!
This is the only birds nest recipe you'll ever need!
These cookies can be used as cake toppers to make a Birds Nest Cake or Cupcakes.
Place them on top of a homemade or store-bought cake or cupcakes and you've got a beautiful Easter dessert that's sure to impress your guests!
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Step by step instructions
Birds nest cookies can be made a variety of ways. Just choose your base, chocolate and egg decoration. The flavor combinations are endless!
Step 1: Choose the base for the cookie.
- Corn Flakes
- Pretzel Sticks
- Potato Sticks
- Oats
- Rice Cereal
- Toasted Coconut
- Chow Mein Noodles
Step 2: Choose one chocolate chip flavor.
- Peanut Butter Chips
- White Chocolate Chips
- Milk Chocolate Chips
- Butterscotch Chips
Step 3: Select an egg-shaped candy topping:
- Candy Coated Chocolate Eggs
- Cadbury Eggs (mini)
- Yogurt Covered Almonds
- Candy Eggs
- Cookies and Cream Eggs
- Jelly Beans
- Caramel Cadbury Eggs (mini)
Step 4: Assemble the cookies.
Pour the chocolate chips into a large microwave-safe bowl. Microwave for 1 minute at 60% power. Stir and repeat until chips have melted (3 intervals using a 1,000 watt microwave).
Add the choice of base ingredient to the melted chocolate and stir until completely coated.
Drop ¼ cup of mixture in mounds onto a baking sheet lined with parchment paper.
Immediately press three egg-shaped candies into the center of each cookie. 
Let the cookies set before serving.
Place the baking sheet in the fridge to help speed up the setting process.
Tips for success
- Mix and match flavors! Use more than one base and/or add-in option. For example, you can mix peanut butter and milk chocolate chips together in step 1 for a Peanut Butter Chocolate Birds Nest Cookie.
- Use a ¼ cup measuring cup for 18 cookies that are about 2.5 inches in diameter. You can use less of the mixture per cookie to make a larger batch of cookies.
- Don't have parchment paper to line the baking sheet? A piece of foil will work to drop the cookies on.
- Chocolate chips can be melted in a double boiler if you prefer not to use a microwave. Place the chocolate into a glass bowl and place over a pot of simmering water. (Make sure the water is not touching the bottom of the bowl.) Stir the chocolate until completely melted.
- Peanut butter chips, white chocolate chips and butterscotch chips set much faster than milk chocolate chips. You will need to work more quickly with these when making the mounds.
- When placing the egg-shaped candies on top of the cookies, use a little of the melted chocolate on the side of the bowl to help "glue" the candy into place. This is not always necessary, but can help if you feel that the candies are not sticking.
Ingredient substitutions
- Unsweetened coconut flakes can be substituted for sweetened coconut flakes.
- Candy melts can be used instead of chocolate chips.
How to store
- These cookies can be made a few days in advance and stored in an air-tight container at room temperature.
- Store at room temperature in an air-tight container for up to 5 days.
- Birds nest cookies can be frozen for up to 3 months. Place them in a freezer-safe container or freezer bag.
Other Easter Dessert Recipes:
What Birds Nest Cookie combination did you use? RATE this recipe and leave your favorite flavors in the comment section below!
Birds Nest Cookies Recipe
Ingredients
- 2 cups white chocolate chips (12 oz. bag) other chip of your choice
- 4 cups sweetened coconut flakes or other base of your choice
- 54 small egg-shaped candies
Instructions
- Toast Coconut Flakes: Preheat oven to 350°F. Spread coconut flakes on a baking sheet lined with parchment paper and bake for 7 minutes. Stir and continue to bake for 5 minute intervals, stirring in between until the coconut flakes are evenly toasted. Remove from the oven and let cool completely. (This step is not necessary with the other base options)
- Melt Chocolate Chips: Place chocolate chips in a microwave-safe bowl and heat for 1 minute at 60% power. Stir and repeat until chocolate is melted. (This should take 3 intervals.)
- Mix: Pour the toasted coconut into the chocolate mixture and stir to fully coat the coconut flakes.
- Scoop Cookies: Use a ¼ cup measuring cup to scoop mounds onto a baking sheet lined with parchment paper. Immediately press 3 candy eggs into the center. (If the eggs are having trouble sticking to the nest, use the melted chocolate on the inside of the bowl as "glue" by putting a little dab on the bottom of the candy egg before pressing into the nest.)
- Set Up: Let cool completely until the chocolate has set. (Place the baking sheet in the fridge to help the chocolate set faster.)
Video
Notes
- Use the double boiler method to melt the chocolate chips if you don't have a microwave. Place the chocolate into a glass bowl and place over a pot of simmering water. The bottom of the bowl should NOT touch the simmering water. Stir the chocolate until completely melted.
- These cookies can be made a few days in advance and stored in an air-tight container at room temperature for up to 5 days.
- Birds nest cookies can be frozen for up to 3 months. Place them in a freezer-safe container or freezer bag.
This recipe was originally posted in 2019 and updated in March 2020.
Donna says
I am so thankful I found this recipe. Hands down the easiest and tastiest cookie I've ever made. Thank you!
Amy Duska says
Awe, thanks Donna!
Carolyn says
We mixed and matched a few. We put the peanut butter and milk chocolate with the corn flakes. Oh my gosh, sooooo good!
Amy Duska says
I bet they were delicious!
Dena says
We made these cookies with milk chocolate and rice krispies and caramel cadbury eggs. They were a BIG hit! Thanks for giving us so many ideas on how to make these cookies. We will definitely be making these next Easter too!
Amy Duska says
So glad you loved them! Happy Easter!!
Julie says
toasted coconut with white chocolate. Totally addictive! Yum!!!
Amy Duska says
My personal favorite!
Michele says
Butterscotch and potato stix for the win!
Amy Duska says
Love that sweet and salty combo!