Easter Bird Nest Cookies
These no-bake Easter Bird Nest Cookies are made with toasted coconut, chocolate, and peanut butter, then topped with candy eggs for a festive and delicious holiday treat!
Equipment
- Mixing bowl
- Microwave-safe bowl
- Baking sheet
- Parchment paper
- Skillet
- Spatula
Ingredients
- 2 cups shredded coconut unsweetened, toasted
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup peanut butter creamy
- 1 cup candy-coated chocolate eggs for decoration
Instructions
- In a dry skillet over medium heat, toast the shredded coconut for 3-5 minutes, stirring frequently, until golden brown. Set aside to cool.
- Line a baking sheet with parchment paper.
- In a microwave-safe bowl, melt the chocolate chips and peanut butter in 30-second intervals, stirring between each, until smooth.
- Fold the toasted coconut into the melted chocolate mixture until fully coated.
- Spoon small portions of the mixture onto the prepared baking sheet, shaping them into nest-like circles.
- Place 2-3 candy-coated chocolate eggs in the center of each nest.
- Let the cookies set at room temperature for 30 minutes, or refrigerate for 15 minutes until firm.
- Serve and enjoy your festive Easter treats!
Notes
- Storage: Store in an airtight container at room temperature for up to 5 days or refrigerate for a firmer texture.
- Nut-Free Option: Use melted butterscotch chips or white chocolate instead of peanut butter.
- Customization: Add a drizzle of melted white chocolate or sprinkle with sea salt for extra flavor.