Description
Delightfully easy and festive Easter Nest Cookies made with a rich chocolate oat mixture, shredded coconut, and topped with colorful chocolate eggs. These no-bake treats set in the refrigerator and bring a perfect combination of chewy texture and sweet chocolate flavor, ideal for Easter celebrations or any springtime gathering.
Ingredients
Scale
Wet Ingredients
- ½ cup unsalted butter
- ½ cup milk
Dry Ingredients
- 2 cups granulated sugar
- ½ cup cocoa powder
- 3 cups rolled oats (old-fashioned or quick-cooking)
- 1 cup shredded coconut
Toppings
- 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 medium saucepan, melt the butter, milk, sugar, and cocoa powder together over medium heat, whisking constantly until smooth and combined. Bring the mixture to a gentle boil and cook for 5 minutes, stirring and whisking constantly to prevent burning.
- Combine with Oats and Coconut: Remove the saucepan from the heat. Stir in the rolled oats and shredded coconut thoroughly until the mixture is evenly combined and sticky enough to hold its shape.
- Shape Nests: Using a tablespoon, drop spoonfuls of the mixture onto the prepared baking sheets. Quickly create a small indentation in the center of each mound to form a nest shape. Place 2-3 chocolate eggs into the indentation and gently mold the mixture around them if desired to secure the eggs in place.
- Chill and Serve: Transfer the baking sheets to the refrigerator and chill for about 45 minutes, or until the cookies have set firmly. Once set, carefully peel the cookies off the wax paper and serve fresh for a perfect Easter treat.
Notes
- Use old-fashioned rolled oats for a chewier texture or quick-cooking oats for a slightly softer cookie.
- Ensure you whisk constantly while boiling the chocolate mixture to prevent it from scorching.
- You can substitute the shredded coconut with chopped nuts for a different texture.
- These cookies are best served within 2 days but can be stored in an airtight container in the fridge for up to a week.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
