30 minutes mins
| 2 Comments |
5 from 3 votes
Jump to Recipe | Updated: | by Nora
These No Bake Bird’s Nest Cookies are made with melted chocolate and toasted almonds and coconut. They come out incredibly flavorful and are quick easy to make.
This is such a fun Easter treat to make with your kids – they’ll love decorating them with mini eggs!
No bake Easter cookies
- These are great to make WITH kids, not just for them. I toasted the almonds and coconut, melted the chocolate and mixed the two. The kids broke up the chocolate, measured the coconut and almonds and shaped/decorated the cookies all by themselves.
- It’s a quick project. They’re incredibly easy to make and firm up in the freezer in barely 15 minutes.
- They’re highly adaptable to your taste.You can pick and choose what kind of chocolate you want to use (semi-sweet, dark, milk… or my favorite here: white! – they all work) and what kind of eggs you want to add.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Almonds/coconut: Feel free to use quick oats in place of either the almonds or coconuts, or in place of both. I still recommend toasting the oats lightly before adding the melted chocolate, the flavor is so much better!
- Mini eggs: I used some generic store brand “micro eggs” (the mini ones) and then some generic store brand robin’s eggs. I thought the size difference would look cute, and it totally did ? Feel free to use any combination of mini eggs you like.
- Chocolate: Use whatever kind of melting chocolate you like best. I absolutely love these with white chocolate – it goes perfectly with the toasted nuts. My 6 year old likes milk chocolate best, and the “sophisticated” adults usually go for the dark chocolate. I’m definitely not sophisticated when it comes to Easter candy, so I usually do half a batch with white chocolate and half a batch with either milk or semi-sweet chocolate.
- Final note: Make sure to use chocolate for melting, not chips that are made to keep their shape during baking. And, you can definitely melt a chocolate bunny if you’ve got one too many 😉
How to make no bake bird’s nest cookies
This is a walk-through of the recipe with step photos. Skip to the printable recipe card at the bottom for exact times and temperatures.
Here I’ll share the steps broken up into what my kids do for these, and what I do. Also, step by step photos if you’re making these with visual little learners!
1. Kid: Break up the chocolate and measure out the coconut and almonds.
2. Mom: Toast the almonds, then add the coconut and toast for one more minute.
3. Mom: Melt the chocolate and mix with the toasted nuts.
4. Kid: Scoop out heaps of chocolate/nut mix and decorate with mini eggs.
5. Mom: Freeze the cookies for 10-15 minutes, until they are very firm and easy to remove from the baking parchment.
6. Kid: Get super excited about eating the one mom is allowing you to have.
7. Mom: eat five once the kids are in bed…
I mean, the last two steps are fictional. Or not entirely ?
Recipe tips
- Be sure to watch the nuts closely as you’re toasting them (stir almost constantly!), and only use medium to medium-high heat. It’s easy to get distracted if you’re making the cookies with kids, and especially the coconut burns easily. If you have very young kids or if yours get overly excited when you cook together (mine do for sure!), try toasting the nuts before you call them to help.
- Melt the chocolate either in bursts in the microwave in a microwave-safe bowl. Stir often in between bursts. OR use a double boiler, or a heat-proof bowl set over a pan with an inch of simmering water in it. With white chocolate it’s especially important to not overdo the heat, it splits easily.
- Make sure the mix for the cookies is thick and holds its shape when spooned and shaped on the lined pan. If your little helpers measured incorrectly and the cookie mixture is too runny, add more coconut or almonds by the tablespoon until it’s thick.
- Conversely, if you end up with too many nuts in your mix, the cookies will not hold together. You can tell this is the case if you have a very hard time getting the mix to come together. In this case, you really have no option but to melt more chocolate to gradually stir into the mix.
- Don’t forget to line your pan, the frozen cookies peel off easily from the parchment paper, but can be a pain to remove from an unlined pan.
- The mini eggs need to be stuck on immediately, as long as the chocolate is still liquid and acts as a food glue. If you wait for too long, the eggs will not stick.
- Store your Bird’s Nest Cookies in the fridge or freezer at all times, because they melt easily or at least soften. They keep in the fridge for 4-5 days, or in the freezer for a month.
Watch the recipe video
This video is proof that a) these no bake easter treats are foolproof to make with kids and b) you cannot trust an 18 month old around chocolate ?
PSIf you try this recipe, please leavea review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along onPinterest,FacebookorInstagram.
Printable recipe
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No Bake Bird’s Nest Cookies
These No Bake Bird’s Nest Cookies are made with melted chocolate and toasted almonds and coconut. They come out incredibly flavorful and are quick easy to make.
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating! 5 from 3 votes
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Recipe details
Prep 10 minutes mins
Cook 5 minutes mins
Freezing Time 15 minutes mins
Total 30 minutes mins
Servings 18 cookies
Ingredients
- 1 cup slivered almonds
- 1 cup unsweetened shredded coconut plus extra for decorating
- 8 ounces melting chocolate
- 54 pieces mini eggs that's about 6 ounces (175g) for standard-sized ones
Instructions
Toast the nuts: Place the almonds in a skillet and toast over medium-high heat for 3-4 minutes. Add the shredded coconut and toast with the almonds until lightly golden brown and fragrant, about 1 minutes.
Melt the chocolate: Break up a chocolate bar (or use melting chocolate chips). Melt it in the microwave or over a water bath. Add the toasted nuts and stir well.
Shape cookies: Using about 1 scant tablespoon of chocolate and nut mix, place small mounds on a sheet pan lined with baking parchment. Make a small well in the middle. Decorate each with three mini eggs in the middle.
Freeze: Freeze the cookies on the sheet pan for 10-15 minutes, or until firm. I prefer to store them in a covered container in the fridge for up to 5 days or in the freezer for up to 1 month.
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Notes
Ingredient notes
- Almonds/coconut: Feel free to use quick oats in place of either the almonds or coconuts, or in place of both. I still recommend toasting the oats lightly before adding the melted chocolate, the flavor is so much better!
- Mini eggs: I used some generic store brand “micro eggs” (the mini ones) and then some generic store brand robin’s eggs. I thought the size difference would look cute, and it totally did ? Feel free to use any combination of mini eggs you like.
- Chocolate: Use whatever kind of melting chocolate you like best. I absolutely love these with white chocolate – it goes perfectly with the toasted nuts. My 6 year old likes milk chocolate best, and the “sophisticated” adults usually go for the dark chocolate. I’m definitely not sophisticated when it comes to Easter candy, so I usually do half a batch with white chocolate and half a batch with either milk or semi-sweet chocolate.
- Final note: Make sure to use chocolate for melting, not chips that are made to keep their shape during baking. And, you can definitely melt a chocolate bunny if you’ve got one too many ?
Recipe tips
- Be sure to watch the nuts closely as you’re toasting them (stir almost constantly!), and only use medium to medium-high heat. It’s easy to get distracted if you’re making the cookies with kids, and especially the coconut burns easily. If you have very young kids or if yours get overly excited when you cook together (mine do for sure!), try toasting the nuts before you call them to help.
- Melt the chocolate either in bursts in the microwave in a microwave-safe bowl. Stir often in between bursts. OR use a double boiler, or a heat-proof bowl set over a pan with an inch of simmering water in it. With white chocolate it’s especially important to not overdo the heat, it splits easily.
- Make sure the mix for the cookies is thick and holds its shape when spooned and shaped on the lined pan. If your little helpers measured incorrectly and the cookie mixture is too runny, add more coconut or almonds by the tablespoon until it’s thick.
- Conversely, if you end up with too many nuts in your mix, the cookies will not hold together. You can tell this is the case if you have a very hard time getting the mix to come together. In this case, you really have no option but to melt more chocolate to gradually stir into the mix.
- Don’t forget to line your pan, the frozen cookies peel off easily from the parchment paper, but can be a pain to remove from an unlined pan.
- The mini eggs need to be stuck on immediately, as long as the chocolate is still liquid and acts as a food glue. If you wait for too long, the eggs will not stick.
- Store your Bird’s Nest Cookies in the fridge or freezer at all times,because they melt easily or at least soften. They keep in the fridge for 4-5 days, or in the freezer for a month.
Nutrition
Serving: 1cookieCalories: 153kcalCarbohydrates: 11gProtein: 3gFat: 12gSaturated Fat: 6gTrans Fat: 1gCholesterol: 1mgSodium: 8mgPotassium: 150mgFiber: 3gSugar: 7gVitamin A: 6IUVitamin C: 1mgCalcium: 27mgIron: 1mg
Nutrition is an estimate.
More recipe information
Course: Dessert
Cuisine: American
Recipe first published on 03/15/2018. Updated with new photos, text and slight improvements to the recipe on 04/03/2021.
More Easter recipes
- No Bake Easter Mini Egg Cheesecake
- Hot Cross Buns
- Pineapple Upside Down Cake
- Carrot Cake Loaf
More homemade candy
- Easy Candied Almonds
- Easy Cookie Butter Fudge
- No Bake Oreo Truffles (Oreo Balls)
- Orange and Sea Salt Dark Chocolate Covered Almonds
About Nora
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me! Learn more.
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Comments
Caitlin says
That video is so darn cute! And so are the sweets 🙂
Reply
Nora says
Aww thanks Caitlin! They were so excited about making a video with me <3
Reply