Birds Nest Cookies (Easter Chocolate Nest)
Quick and easy birds nest cookies (Easter chocolate nest), homemade with simple ingredients. No bake dessert filled with candy eggs or chocolate birds.
Servings: 14 Nests
Calories: 70kcal
Ingredients
- 2 ½ cups Coconut Sweetened, Shredded
- ⅓ cup Almonds Chopped
- 7 - 8 ounces Chocolate Semisweet, Melted
- Chocolate birds
- Mini chocolate eggs
- Sixlets candies
- 2 tablespoon Easter sprinkles
Instructions
- Lightly toast the coconut and almonds in the oven at 325 degrees for 8-10 minutes.
- In a mixing bowl, add the toasted coconut, almonds and melted chocolate.
- Mix everything with a spoon until you have a sticky mixture.
- Drop tablespoons of this mixture onto a cooking tray, lined with wax paper.
- Push your thumb or the back of a wooden spoon in the center of each cluster (similar to a thumbprint cookie).
- Stick a chocolate bird in the center of each cluster and toss some sprinkles. Also, stick some mini chocolate eggs and Sixlets around each cluster.
- Chill in the fridge until chocolate coconut cookie clusters are firm. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container at room temperature or fridge for 2-3 days.
- If the candies are not sticking securely to the nest, you may have to stick them with a little bit of melted chocolate. It acts like a glue.
Nutrition
Calories: 70kcal | Carbohydrates: 2g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Sodium: 2mg | Potassium: 74mg | Fiber: 1g | Sugar: 1g | Vitamin C: 0.5mg | Calcium: 11mg | Iron: 0.5mg