Birds Nest Cookies
Birds Nest Cookies are just about the cutest and the tastiest spring cookie. I love putting out a big platter of these adorable cookies at Easter brunch or whenever I have friends or family over in the spring. They’re easy to make, and who doesn’t love chocolate?
You can make these cookies with dry chow mein noodles, but I love making them with no-bake cookie dough. I think they’re tastier this way, too! Plus, you can get the dough ready ahead of time and then just get some kids or friends to help assemble the nests. It’s that easy!
Birds Nest Cookies
I love serving these on my 12×24-inch board, where they look so cute all lined up! This recipe makes enough for 12 nests, but it’s so easy to double, triple, or even quadruple! I quadrupled the recipe to make enough to go on the long board, but you can make as many as you like!
Read more: Birds Nest Cookies
You will need a muffin tin, so grab your ingredients and your tin and make something cute and delicious for your Easter or spring party!
Why I love this recipe
- These Birds Nest Cookies are super cute and festive, not to mention easy and fun to make!
- They’re a little different and doubly delicious compared to the more common recipe of using chocolate and dried noodles.
- You can mix and match the candies in the nests. Be sure to see all my suggestions below.
Gather these ingredients
- Milk – Any kind of milk will work.
- Butter
- Sugar – White granulated sugar.
- Cocoa powder
- Vanilla
- Coconut extract
- Quick-cooking oats
- Coconut
- Candies – See my suggestions below.
How to make Birds Nest Cookies
- Line a muffin pan with cupcake liners and set it aside.
- Add the milk, butter, sugar, and cocoa powder to a small saucepan and bring it to a boil. Turn the heat down and simmer for 2 minutes.
- Remove the milk-cocoa mixture from the heat and stir in the vanilla, oatmeal and coconut. Mix well.
- Scoop balls of dough with a spoon or cookie scoop and transfer the balls to the prepared muffin pan.
- Press the dough into a nest shape by pressing an indent into it with your fingers or a spoon.
- Add 2 robin egg candies to each nest and set aside.
- Let the Birds Nest Cookies set until dry, about 2 hours.
- Serve and enjoy!
Tips & substitutions
- Make as many as you need! This Birds Nest Cookie recipe is easy to double.
- The cookies are fully set in about 2 hours, so leave yourself plenty of time. Or, make them a day in advance!
- You can use Whoppers, candy eggs, Cadbury Mini Eggs, jelly beans or your favorite round or egg-shaped candies in the nests.
- Use spring-colored or pastel muffin papers, or you can make these in a silicone muffin tin.
Serving suggestions
These Birds Nest Cookies are perfect in lunchboxes (they’re nut-free), on an Easter charcuterie board, or as a centerpiece for your Easter or spring buffet. They’re tasty as dessert, too, after a meal of ham and au gratin potatoes or anytime you want a bite of something sweet!
Storage
Store any leftovers in an airtight container on the counter for 2-3 days.
Check out these awesome chocolate recipes while you’re here
- Chocolate Cream Puffs
- Reese’s Peanut Butter Chocolate Cookies
- Chocolate Fudge Brownies
- Frozen Chocolate Covered Bananas
- Chocolate Chip Skillet Cookie
Get the Recipe:
Bird Nest Cookies
Ingredients
- ¼ cup milk
- ¼ cup butter
- ¾ cup sugar
- 3 tbsp cocoa powder
- ½ tsp vanilla
- ½ tsp coconut extract
- 1 ½ cups quick cooking oats
- ¾ cup coconut
- Whoppers Candy Eggs or Cadbury Mini Eggs, or Cadbury Mini Eggs or Jelly Beans
Instructions
- Prepare a muffin pan with cupcake liners (or use a silicone muffin pan.) Set aside.
- Bring the milk, butter, sugar and cocoa powder to boil for 2 minutes. Remove from heat and add the vanilla, coconut extract, oatmeal and coconut; mix thoroughly.
- Use a cookie scoop or large spoon to portion the cookie dough into the prepared muffin pan.
- Use a spoon to create a recess in each nest. Add 2 robin’s egg candies to the recess of each nest. The cookies will quickly set within about 15 minutes. They will be fully set and dry after 2 hours.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
