Description
These No Bake Bird’s Nest Cookies are a delightful and easy-to-make treat featuring toasted almonds and shredded coconut combined with rich melting chocolate. Topped with colorful mini eggs, they evoke the charm of spring nests and require no baking, making them perfect for quick preparation and festive occasions.
Ingredients
Scale
Ingredients
- 1 cup slivered almonds
- 1 cup unsweetened shredded coconut (plus extra for decorating)
- 8 ounces melting chocolate
- 54 pieces mini eggs (about 6 ounces / 175g for standard-sized ones)
Instructions
- Toast the nuts: Place the slivered almonds in a skillet over medium-high heat. Toast them for 3-4 minutes until they begin to brown slightly. Add the shredded coconut to the skillet and continue to toast for an additional 1 minute until the mixture is lightly golden and fragrant. Remove from heat.
- Melt the chocolate: Break the melting chocolate into pieces and melt it either in the microwave in short bursts or gently over a water bath until smooth. Stir in the toasted almond and coconut mixture until evenly coated.
- Shape cookies: Line a sheet pan with baking parchment. Using about 1 scant tablespoon of the chocolate and nut mixture, place small mounds onto the parchment. Make a small well in the center of each mound to form a ‘nest’. Decorate each nest with three mini eggs placed in the center.
- Freeze: Place the sheet pan with the shaped cookies into the freezer for 10-15 minutes or until the cookies firm up. Once set, store the cookies in a covered container in the refrigerator for up to 5 days or freeze for up to 1 month.
Notes
- Ensure almonds and coconut are toasted just enough to enhance flavor without burning.
- You can substitute mini eggs with other small candy-coated chocolates or jelly beans if desired.
- Use high-quality melting chocolate for best taste and texture.
- These cookies are best enjoyed chilled but can be brought to room temperature before serving if preferred.
