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Home Recipes Desserts Cookies

No Bake Chocolate Birds Nest Cookies

30 min
GF Gluten-Free DF Dairy-Free V Vegan EF Egg-Free
Avatar by: Lindsay Grimes
April 17, 2019 (Updated: March 2, 2022)
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This is an overhead image of chocolate coconut birds nest cookies with colorful nuts in the center of each one. The cookies resemble a bird's nest and are sitting on a white piece of parchment paper.
This is an overhead image of chocolate coconut birds nest cookies with colorful nuts in the center of each one. The cookies resemble a bird's nest and are sitting on a white piece of parchment paper.
No Bake Chocolate Birds Nest Cookies are made healthier with macadamia nut eggs and wholesome ingredients! Easy and delicious Easter dessert!

I don’t remember the first time I saw these adorable chocolate coconut egg nests, but they’ve been in the back of my head ever since.

They usually have Cadbury eggs and probably some sugar mixed in, but I really wanted to healthify them a little bit and try to make a better for you option.

Instead of using those candy Cadbury eggs, I’m dipping some macadamia nuts into colorful white chocolate.

Make these this spring or Easter. They are guaranteed to put a smile on everyone’s face. Adorable guys, they’re adorable.

This is a side view of chocolate coconut bird's nest cookies with colorful nuts in the center of each one. The cookies resemble a bird's nest and are sitting on a white piece of parchment paper. A bite is taken out of the cookie and more cookies are blurred to the side and background.

Ingredients for healthier birds nest cookies:

  • macadamia nuts (you can also use blanched hazelnuts)
  • white chocolate (coconut butter is also a great option)
  • food coloring
  • unsweetened shredded coconut
  • refined coconut oil
  • cocoa powder
  • agave nectar (honey or maple syrup works!)
  • natural peanut butter
  • flaked sea salt for sprinkling

How to make chocolate covered macadamia nut “eggs”

Divide the white chocolate between three small bowls, pouring about 2 tablespoons into each bowl. If you don’t like white chocolate, you can also use coconut butter. Drop 1-2 drops of food coloring into each bowl. I used pink, blue, and yellow. Mix with a spoon until combined.

Place a piece of parchment paper on a cutting board or baking sheet, and then place a cooling rack on top. Dip the macadamia nuts into the colored coconut butter until coated. Then, transfer to the cooling rack to allow the excess white chocolate to drip down.

Chill in the freezer for five minutes and repeat the coating process and dip again if you want more vibrant color (I did it twice).

This is a side view of chocolate coconut birds nest cookies with colorful nuts in the center of each one. The cookies resemble a bird's nest and are sitting on a white piece of parchment paper. More cookies are blurred in the background.

How to make birds nest cookies:

While the “eggs” are chilling, place the shredded coconut in a large pan over medium heat. Toast the coconut for about 5- 7 minutes, stirring constantly, until the coconut appears golden brown and is fragrant. Transfer the toasted coconut into a large bowl and add the coconut oil, cocoa powder, agave nectar, and peanut butter. Mix all the ingredients together until combined.

Place a piece of parchment paper on a baking sheet. You may need two separate baking sheets for all the nests. Use an ice cream scooper to scoop 10 mounds of the chocolate coconut. The mixture will be really loose. Use your hands to tuck in the edges and create a divot in the center.

Place three eggs in the center of the nest. Chill in the freezer for 15 minutes until the chocolate is set and then store in the fridge until you’re ready to eat.

Sprinkle with flaked sea salt before serving.

This is an overhead image of chocolate coconut birds nest cookies with colorful nuts in the center of each one. The cookies resemble a bird's nest and are sitting on a white piece of parchment paper.

More no bake dessert recipes to try:

  • Almond Butter Bars
  • Peanut Butter Cheerio Bars
  • Chocolate Quinoa Crisps
  • Cookie Dough Bites
  • Healthy Funfetti Dip
  • Chickpea Cookie Dough

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

This is an overhead image of chocolate coconut circle cookies with colorful nuts in the center of each one. The cookies resemble a bird's nest and are sitting on a white piece of parchment paper. Recipe
GF Gluten-Free DF Dairy-Free V Vegan EF Egg-Free

No Bake Chocolate Coconut Nests

No Bake Chocolate Birds Nest Cookies are made healthier with macadamia nut eggs and wholesome ingredients! Easy and delicious Easter dessert!

AvatarRecipe by:Lindsay Grimes
Prep: 20 minCook: 20 minTotal: 30 min
Print recipe Rate recipe Pin Save recipe
Servings: 10 1x

Ingredients

Colored Eggs:

  • 30 macadamia nuts (you can also use blanched hazelnuts)
  • 6 tablespoons white chocolate, melted (coconut butter is also a great option)
  • food coloring

Coconut Nests:

  • 3 cups unsweetened shredded coconut
  • 1/2 cup refined coconut oil, melted
  • 1/4 cup cocoa powder
  • 1/4 cup agave nectar (honey or maple syrup works!)
  • 1/4 cup natural peanut butter
  • flaked sea salt for sprinkling

Instructions

  1. Divide the white chocolate between three small bowls, pouring about 2 tablespoons into each bowl.
  2. Drop 1-2 drops of food coloring into each bowl. I used pink, blue, and yellow. Mix with a spoon until combined.
  3. Place a piece of parchment paper on a cutting board or baking sheet, and then place a cooling rack on top.
  4. Dip the macadamia nuts into the colored coconut butter until coated. Then, transfer to the cooling rack to allow the excess white chocolate to drip down.
  5. Chill in the freezer for five minutes and repeat the coating process again if you want more vibrant color (I did it twice).
  6. While the “eggs” are chilling, place the shredded coconut in a large pan over medium heat. Toast the coconut for about 5- 7 minutes, stirring constantly, until the coconut appears golden brown and is fragrant.
  7. Transfer the toasted coconut into a large bowl and add the coconut oil, cocoa powder, agave nectar, and peanut butter.
  8. Mix all the ingredients together until combined.
  9. Place a piece of parchment paper on a baking sheet. You may need two separate baking sheets for all the nests.
  10. Use an ice cream scooper to scoop 10 mounds of the chocolate coconut. The mixture will be really loose.
  11. Use your hands to tuck in the edges and create a divot in the center.
  12. Place three eggs in the center of the nest.
  13. Chill in the freezer for 15 minutes until the chocolate is set and then store in the fridge until you’re ready to eat.
  14. Sprinkle with flaked sea salt before serving.
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15 no bake desserts

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Lindsay

Hi Friend!

I'm Lindsay I love sharing simple, better-for-you recipes. When I'm not in the kitchen, you can find me at the beach watching my kids boogie board and soaking in that warm Cali sun (with sunscreen, of course).

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