Chocolate Coconut Egg Nest Cookies: A Fun, No-Bake Easter Treat

Looking for a fun and festive dessert to bring to your next spring gathering or Easter celebration? Chocolate Coconut Egg Nest Cookies are the perfect sweet treat that combines the rich flavor of chocolate, the chewy texture of coconut, and the whimsical look of little bird’s nests. These adorable cookies are not only delicious but also a great activity to do with kids.

These treats come together in no time, and with their Easter-themed “nests” made from toasted coconut and filled with mini chocolate eggs, they’re sure to be the star of your dessert table. Plus, they’re a no-bake option, so you can make them without turning on the oven.

Why You’ll Love Chocolate Coconut Egg Nest Cookies

• No-Bake: Quick and easy to make with no oven required.
• Cute and Festive: Perfect for Easter or any springtime occasion.
• Chocolate and Coconut: The perfect combo of flavors—rich chocolate and chewy coconut.
• Kid-Friendly: Fun to make with the whole family, and easy for little hands to help with.
• Customizable: You can swap in different types of candy or even make them with white chocolate.

Ingredients for Chocolate Coconut Egg Nest Cookies

Makes: About 12-15 cookies

For the Cookie Base:

• 1 ½ cups (150 g) shredded sweetened coconut
• 8 oz (225 g) semisweet or milk chocolate chips
• 1 tablespoon coconut oil (or vegetable oil)
• ½ cup (120 ml) sweetened condensed milk

For the Decoration:

• 12–15 mini chocolate eggs (or jelly beans, candy-coated chocolate eggs, etc.)
• Optional: a sprinkle of extra toasted coconut for topping

How to Make Chocolate Coconut Egg Nest Cookies

Step 1: Toast the Coconut

1. Preheat your oven to 350°F (175°C).
2. Spread the shredded coconut in an even layer on a baking sheet.
3. Bake for 5-7 minutes, stirring every 2 minutes, until the coconut is lightly golden and fragrant. Be careful not to burn it!
4. Remove from the oven and let it cool slightly.

Step 2: Melt the Chocolate

1. In a microwave-safe bowl, melt the chocolate chips and coconut oil together. Microwave in 20-30 second intervals, stirring between each, until smooth and fully melted. You can also melt the chocolate using a double boiler on the stovetop if you prefer.

Step 3: Mix the Ingredients

1. In a large mixing bowl, combine the toasted coconut with the melted chocolate and sweetened condensed milk. Stir until the coconut is fully coated and the mixture is well combined.

Step 4: Shape the Nests

1. Line a baking sheet with parchment paper or a silicone baking mat.
2. Spoon a heaping tablespoon of the coconut-chocolate mixture onto the prepared baking sheet. Use the back of the spoon to form a little nest shape, creating a small indentation in the center to hold the candy eggs.
3. Repeat with the remaining mixture to form about 12–15 nests.

Step 5: Decorate with Candy Eggs

1. Press 1-2 mini chocolate eggs into the center of each nest, gently pressing them into the chocolate mixture to secure them in place.
2. Optionally, sprinkle a bit more toasted coconut on top of the nests for extra texture and decoration.

Step 6: Chill the Nests

1. Place the cookie tray in the refrigerator for at least 30 minutes to allow the chocolate to set and the nests to firm up.

Step 7: Serve

Once the chocolate has set, your Chocolate Coconut Egg Nest Cookies are ready to serve! Keep them refrigerated until you’re ready to enjoy them, as they’re best stored in a cool place.

Tips for Perfect Chocolate Coconut Egg Nest Cookies

• Use sweetened condensed milk: It adds richness and helps hold the mixture together. Don’t substitute it with evaporated milk.
• Toast the coconut: Toasting the coconut enhances its flavor and gives it a beautiful golden color.
• Make them ahead: These cookies are perfect for making the day before a party, as they need to chill in the fridge for the chocolate to set.
• Customize the candy eggs: Feel free to use any type of candy you prefer, from jelly beans to pastel-colored candies or even chocolate-covered almonds.

How to Store and Freeze

Storing: Store your Chocolate Coconut Egg Nest Cookies in an airtight container at room temperature for up to 3 days. If you prefer to keep them longer, refrigerate them for up to 1 week.

Freezing: You can freeze these cookies for up to 2 months. Simply place the cookies in a single layer in a freezer-safe container, separating layers with parchment paper. Thaw them at room temperature before serving.

Serving Suggestions

These chocolate coconut egg nest cookies are perfect on their own, but here are some ideas for serving:

• Serve with a cup of tea for a delightful afternoon snack.
• Pair with fresh fruit for a balanced treat.
• Add to Easter baskets as part of a homemade gift.

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FAQs

1. Can I use unsweetened coconut instead of sweetened?

Yes, you can, but you’ll need to add more sugar or sweetened condensed milk to balance the flavor since unsweetened coconut is more neutral.

2. Can I use dark chocolate instead of milk chocolate?

Absolutely! Dark chocolate will give a richer flavor and pair wonderfully with the coconut.

3. How long do these cookies keep?

These cookies last for up to 3 days at room temperature or up to 1 week in the fridge. They can also be frozen for up to 2 months.

4. Can I make these cookies without sweetened condensed milk?

Sweetened condensed milk helps bind the mixture together and adds richness. If you want a substitute, you can try using melted white chocolate or coconut cream, but it will affect the texture.

5. Can I use different candy eggs?

Yes! Feel free to use any candy eggs, jelly beans, or other small candies that you like.

6. Can I make these gluten-free?

Yes! These cookies are naturally gluten-free since they don’t use any flour. Just make sure the chocolate eggs and any other candy you use are also gluten-free.

7. How do I make the nests stick together?

The key is to use enough sweetened condensed milk to bind the coconut and chocolate. The mixture should be sticky enough to hold the shape of the nests when formed.

8. How can I make these cookies vegan?

To make these cookies vegan, use dairy-free chocolate chips and replace the sweetened condensed milk with coconut sweetened condensed milk or a homemade vegan version.

9. Can I make these cookies without a fridge?

You can make them without the fridge, but chilling them helps the chocolate set and gives the nests a firmer texture. If you’re in a hurry, just let them cool at room temperature until they firm up.

10. Can I use shredded chocolate instead of chocolate chips?

Yes, you can use shredded chocolate. Just be sure to melt it thoroughly, so it combines well with the coconut mixture.