If you’re on the hunt for a whimsical, crowd-pleasing treat this spring, the Easy Easter Nest Cookies Recipe is your new go-to. Imagine chewy coconut nests, a pool of silky chocolate, and colorful candy eggs inviting you to nibble—each bite is a playful nod to those nostalgic egg hunts and cozy family get-togethers. These delightful cookies are almost impossibly easy to make, but they’re guaranteed showstoppers on any dessert table. And the best part? You don’t need to be a pro baker to make something absolutely irresistible.
Ingredients You’ll Need
A handful of simple pantry staples transform into something truly magical with this Easy Easter Nest Cookies Recipe. Each ingredient brings something to the party, whether it’s sweetness, richness, or that perfect springtime pop of color.
- Shredded Sweetened Coconut (3 cups): Gives your nests their signature chewy texture and beautiful, nest-like appearance.
- Sweetened Condensed Milk (1 can, 14 ounces): Binds everything together and gives a luscious, caramelized sweetness.
- Vanilla Extract (1 teaspoon): Adds a warm, aromatic note that lifts the coconut flavor.
- Salt (1/4 teaspoon): Balances the sweetness and enriches the overall flavor profile.
- Semisweet or Milk Chocolate Chips (1 cup): The melty, luxurious center of each nest that perfectly pairs with coconut.
- Vegetable Oil (1 tablespoon): Makes the melted chocolate extra smooth and glossy.
- Mini Candy Eggs (like Cadbury Mini Eggs or M&M’s): The crowning jewel—bright, sweet, and full of festive fun!
How to Make Easy Easter Nest Cookies Recipe
Step 1: Prep Your Baking Sheet
Start by preheating your oven to 325°F and lining a baking sheet with parchment paper. This simple step is key for easy cleanup and ensures your cookies don’t stick, letting you pop out each nest perfectly after baking.
Step 2: Mix Your Coconut Nest Base
Grab a large mixing bowl and combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Stir everything together until the coconut is thoroughly coated and sticky—the mixture should hold together easily, making it a breeze to shape into nests.
Step 3: Form the Nests
Scoop about 2 tablespoons of coconut mixture onto your prepared baking sheet. Use your fingers or the back of a spoon to gently create a well in the center of each mound, shaping them into cute little nest shapes. Don’t fuss too much about uniformity; the charm is in their homemade, rustic look!
Step 4: Bake Until Golden
Slide your tray into the oven and bake for 20–22 minutes, until the edges of the nests turn a gorgeous golden brown. This gives you chewy centers with irresistible toasty edges. Let the cookies cool completely on the baking sheet so they set up just right.
Step 5: Melt the Chocolate
While the nests are cooling, place your chocolate chips and vegetable oil in a microwave-safe bowl. Microwave in 30-second bursts, stirring after each, until the chocolate is melted and silky smooth. The oil helps the chocolate stay shiny and easy to spoon.
Step 6: Assemble Your Nests
Spoon a dollop of melted chocolate into the center of each coconut nest. Quickly top with a few mini candy eggs before the chocolate sets. This turns your nests into adorable edible centerpieces that practically beg to be shared.
Step 7: Let Them Set
Let the finished cookies set at room temperature or chill them in the fridge for quicker results. Once the chocolate is firm, your Easy Easter Nest Cookies Recipe is ready for a photo op—or just to be devoured!
How to Serve Easy Easter Nest Cookies Recipe
Garnishes
The classic garnish is, of course, a scatter of extra mini eggs or even a dusting of powdered sugar for a whimsical “just-hatched” look. For extra flair, you can tuck in tiny edible spring flowers or colored sprinkles that match your Easter table spread.
Side Dishes
Pair these cookies with a platter of fresh fruit or a light lemony mousse for a spring-ready dessert buffet. They also shine alongside a simple cup of coffee or tea, letting the creamy chocolate and coconut flavors take center stage.
Creative Ways to Present
Set the cookies in paper cupcake liners for an adorable, mess-free display. If you’re planning group gifts, nestle the cookies into small boxes or baskets lined with shredded paper grass—so charming for Easter brunch place settings, or in Easter baskets for friends and family to enjoy.
Make Ahead and Storage
Storing Leftovers
Pop any leftovers into an airtight container and store them in the fridge for up to 5 days. The chocolate and coconut will stay perfectly fresh and chewy, making it easy to enjoy these festive treats all week long.
Freezing
Yes, you can absolutely freeze your Easy Easter Nest Cookies Recipe! Simply place the cookies on a baking sheet, freeze until solid, then transfer them to a zip-top bag. Thawed at room temperature, they’ll taste just as fresh as the day you made them.
Reheating
There’s no need to reheat these cookies, since they’re meant to be enjoyed at room temperature or chilled. If you prefer, you can let them sit out for a few minutes after being in the fridge or freezer to bring back their chewy texture.
FAQs
Can I use unsweetened coconut instead of sweetened?
Absolutely! Unsweetened coconut works in this Easy Easter Nest Cookies Recipe, but you may want to add an extra tablespoon or two of sweetened condensed milk to help the mixture stick together since it’s drier.
What if I don’t have mini candy eggs?
No mini eggs on hand? Swap them for pastel M&M’s, jelly beans, or even small chocolate chips for a similar effect. Any small candy with a pop of color will look adorable in these nests.
Can kids help make these cookies?
This recipe is perfect for little helping hands! Kids will love shaping the nests, adding chocolate, and placing the eggs. Just supervise when handling the melted chocolate and around the oven.
Why did my nests spread too much while baking?
If your nests spread, it may be because the mixture was too warm or too wet. Double-check your measurements and ensure the mixture is thick enough to hold its shape. Chilling the shaped nests briefly before baking can help, too.
Can I toast the coconut beforehand?
Yes! Toasting the coconut before mixing it in adds an extra layer of nutty flavor and a delightful crispness. Just spread the coconut on a baking sheet and bake at 325°F for 5–7 minutes, watching closely so it doesn’t burn.
Final Thoughts
There’s nothing quite like watching faces light up when you share a batch of these charming, chocolatey nests. The Easy Easter Nest Cookies Recipe is as fun to make as it is to eat—a simple tradition anyone can master. Give them a whirl this spring, and get ready for requests to make them again year after year!
Print
Easy Easter Nest Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Easy Easter Nest Cookies are a delightful treat perfect for the holiday season. Sweet coconut nests filled with chocolate and candy eggs, these cookies are a fun and festive addition to any Easter gathering.
Ingredients
For the Coconut Nests:
- 3 cups shredded sweetened coconut
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Topping:
- 1 cup semisweet or milk chocolate chips
- 1 tablespoon vegetable oil
- Mini candy eggs (like Cadbury Mini Eggs or M&M’s)
Instructions
- Preheat the oven: Preheat the oven to 325°F and line a baking sheet with parchment paper.
- Mix Coconut Nests: In a large bowl, mix together the shredded coconut, sweetened condensed milk, vanilla extract, and salt until fully combined.
- Shape Nests: Scoop about 2 tablespoons of the mixture onto the prepared baking sheet and shape each into a small nest with an indent in the center.
- Bake: Bake for 20–22 minutes, or until the edges are golden brown. Let the nests cool completely on the baking sheet.
- Melt Chocolate: In a microwave-safe bowl, combine chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring in between, until melted and smooth.
- Fill Nests: Spoon a small amount of melted chocolate into the center of each cooled nest. Top with 2–3 mini candy eggs while the chocolate is still soft.
- Set: Let set at room temperature or refrigerate until the chocolate firms up.
Notes
- For extra texture, you can toast the coconut slightly before mixing.
- These cookies store well in the fridge for up to 5 days and can also be frozen.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 18g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
