Description
These Easy Easter Nest Cookies are a delightful no-bake treat perfect for spring celebrations. Made with a rich chocolate mixture combined with oats and coconut, then shaped into charming nests filled with colorful chocolate eggs, they are simple to prepare and loved by kids and adults alike.
Ingredients
Scale
Main Ingredients
- ½ cup unsalted butter
- ½ cup milk
- 2 cups granulated sugar
- ½ cup cocoa powder
- 3 cups rolled oats (old-fashioned or quick-cooking)
- 1 cup shredded coconut
- Chocolate eggs (such as Cadbury Mini Eggs or Whoppers Robin Eggs), 2-3 per cookie
Instructions
- Prep and Cook: Line baking sheets with wax paper. In a saucepan, melt the butter, milk, sugar, and cocoa powder together over medium heat, whisking continuously until smooth. Bring the mixture to a gentle boil and cook for 5 minutes, whisking constantly to prevent burning and ensure even cooking.
- Combine with Oats and Coconut: Remove the saucepan from heat and immediately stir in the rolled oats and shredded coconut until all the dry ingredients are fully coated and combined with the chocolate mixture.
- Shape Nests: Drop tablespoon-sized portions of the mixture onto the prepared wax paper-lined baking sheets. Using the back of the tablespoon or your fingers, create a small indentation in the center of each cookie to form the nest shape. Place 2-3 chocolate eggs in the center of each indentation. Gently shape the mixture with your fingers to resemble bird’s nests if desired.
- Chill and Serve: Refrigerate the shaped cookies for at least 45 minutes to allow them to set firmly. Once chilled, they are ready to serve and enjoy.
Notes
- Use rolled oats rather than instant oats for better texture.
- Ensure constant whisking during boiling to avoid burning the chocolate mixture.
- These cookies do not require baking.
- Store leftovers in an airtight container in the refrigerator for up to one week.
- For a nutty twist, add chopped nuts like walnuts or almonds into the oat mixture before shaping.
