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
Scale
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
