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.
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).
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.
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
Recipe
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!
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
- Divide the white chocolate between three small bowls, pouring about 2 tablespoons into each bowl.
- 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 again if you want more vibrant color (I did it twice).
- 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.
Enjoy!! xo
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