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Home / Holiday Recipes / Easter / No Bake Bird’s Nest Cookies

No Bake Bird’s Nest Cookies

30 mins
| 2 Comments |
5 from 3 votes
Jump to Recipe 04/03/21 | Updated: 04/03/21 | by Nora
Bird's Nest Cookies Imagine Pin 1

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!

overhead view of white plate with bird's nest cookies and 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.
close up photo of white chocolate Bird's nest cookie on plate with several mini eggs and more cookies in background

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!

ingredients for bird's nest cookies with text labels
Ingredients for No Bake Bird’s Nest Cookies: Mini eggs, shredded coconut, sliced almonds and melting chocolate.

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.

  • toasted almonds in black cast iron skillet
    toast the almonds
  • toasted almonds and shredded coconut in black cast iron skillet
    add the coconut and quickly toast, too

3. Mom: Melt the chocolate and mix with the toasted nuts.

  • melted white chocolate and toasted nuts in glass bowl
    melted chocolate and nuts
  • mixture for no bake bird's nest cookies in glass bowl
    combined into thick mix

4. Kid: Scoop out heaps of chocolate/nut mix and decorate with mini eggs.

  • female hand holding tablespoon measure with mixture for bird's nest cookies
    scoop 1 tablespoon mixture on lined pan
  • female hand shaping bird's nest cookie
    use 1 teaspoon measure to shape into “nest”
  • six shaped bird's nest cookies on pan lined with white baking parchment
    shaped cookies
  • since finished bird's nest cookies on pan lined with white baking parchment
    immediately 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.

white and brown bird's nest cookies scattered over rimmed sheet pan lined with white 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 😉

overhead view of bird's nest cookie with three mini eggs on white parchment, surrounded by more bird's nest cookies

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.
close up photo of several bird's nest cookies and scattered mini eggs on white plate

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 😉

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.

Printable Recipe Card
overhead view of white plate with bird's nest cookies and mini eggs
Save Recipe Saved!

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
Print Add Review

Recipe details

Prep 10 mins
Cook 5 mins
Freezing Time 15 mins
Total 30 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.

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Nora Rusev from Savory Nothings
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

  1. Caitlin says

    March 20, 2018 at 2:18 pm

    That video is so darn cute! And so are the sweets 🙂

    Reply
    • Nora says

      March 22, 2018 at 12:41 am

      Aww thanks Caitlin! They were so excited about making a video with me <3

      Reply

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Nora Rusev from Savory Nothings

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Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

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