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:

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:

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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.

No Bake Chocolate Coconut Nests

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Description

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


Scale

Ingredients

Colored Eggs:

Coconut Nests:


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.

Keywords: chocolate egg nests, chocolate egg nest cookies, chocolate egg nest treats, chocolate coconut egg nests, chocolate coconut easter egg nests, chocolate coconut easter egg nest recipe, coconut egg nest cookies, coconut egg nests recipe, coconut egg nests, easter egg nests coconut,

Enjoy!! xo