Birds Nest Cookies Recipe
These Birds Nest Cookies are an easy, no-bake dessert made with only 3 ingredients, in less than 10 minutes!
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.