I know I just recently said I wouldn’t do cute foods for holidays. Then my kid saw Pinterest and that plan went out of the window. So, No Bake Bird’s Nest Cookies for Easter it is.
I mean, they’re definitely high up on the cute/acceptable scale. Apart from the mini eggs, they have no artificial colors or anything strange.
And by strange I definitely mean chow mein noodles. No, friends. One does not cover chow mein noodles with chocolate. We’re using toasted almonds and coconut instead – I based them off my almond clusters. The good stuff.
But as far as kiddie-foods go, the older my girls get, the more I realize I’m going to have to somewhat bow to it.
I don’t mean cooking separate meals (that’s something absurdly ridiculous nobody should burden themselves with), but I mean making some cute holiday foods, fun lunches, exciting snacks and finger foods (like zucchini tots!).
What I’ve come to love most about these types of foods is that they’re so easy to make, at least my 3.5 year old can help pretty much all along the way – and these cute easter treats are no different.
What I love about these bird’s nest cookies:
- They’re great to make WITH kids, not just for them. I toasted the almonds and coconut, melted the chocolate and mixed the two. She broke up the chocolate, measured the coconut and almonds and shaped the cookies all by herself. One proud mama moment 😭❤
- 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/needs. You can pick and choose what kind of chocolate you want to use (I used dark, but milk or even white work, too) and what kind of eggs you want to add.
I used the standard Cadbury ones because brought a cheeky stash home from England. But if you have certain food restrictions due to preferences or allergies, you can find gluten free and/or vegan eggs and chocolate and make them to suit all your needs. Take that, chow mein noodles!
Oh and P.S: If you need them to be nut-free too, try subbing oats for the almonds!
I don’t know why I P.S’d you there, I wasn’t actually done talking yet.
What I meant to say was sorry for no pretty step-by-step photos, but… I have a VIDEO instead. It’s 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.
How to make no bake bird’s nest cookies:
- Kid: break up chocolate and measure out coconut and almonds
- Mom: toast nuts and melt chocolate
- Mom: mix toasted nuts and melted chocolate
- Kid: scoop out heaps of chocolate/nut mix and decorate with mini eggs
- Mom: freeze
- Kid: get super excited about eating the one mom is allowing you to have
- Mom: eat five once the kids are in bed
I will say that I instructed my daughter to make these large and with 3 mini eggs for the photos. If it was just for us, I actually think a smaller nest with a single egg is enough for a young kid’s treat. But then again this is supposed to be for Easter, soo… You decide what’s right for your family!
Super cute video version:
Get the printable recipe for this sweet easter treat:
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- 1/2 cup slivered almonds
- 1/2 cup unsweetened shredded coconut (plus extra for decorating)
- 4 ounces melting chocolate
- 1-2 bags mini eggs
- 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. Scoop out about 1 tablespoon toasted coconut for decorating. Set aside.
- 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 2 teaspoons of chocolate and nut mix, place small mounds on a sheet pan lined with baking parchment. Make a small well in the middle. Sprinkle with the reserved toasted coconut and place 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 the fridge or freezer for up to 2 weeks.