Coconut Birds Nest Cookies Recipe for Easter
These easy Easter bird nest cookies use just a few ingredients and are tasty treats filled with cute little chocolate Easter eggs.
Equipment
- 1 12-ct. muffin pan
- 1 large mixing bowl
Ingredients
- 1 14-oz. bag of shredded coconut
- 1 14-oz. can of sweetened condensed milk
- Easter chocolate mini eggs or jelly beans
Instructions
- Preheat your oven to 350 degrees. Grease standard sized 12-count muffin pan, set it aside.
- In a large bowl, combine the coconut and sweetened condensed milk. Stir enough to be sure the coconut is completely coated and moist.
- Spoon mixture evenly into the muffin pan, dividing between all 12 muffin cups. Press coconut down to the bottom and onto the sides to form the nest in the center.
- Bake coconut cups for 12-15 minutes, or until the coconut cookies are baked and the tops are crispy brown.
- Allow them to cool completely, for at least 30 minutes. Gently remove from muffin pan and set on a serving plate. Fill the cups with your mini Easter eggs.
Notes
Be sure you allow these coconut birds nests to cool completely. Don't add your chocolate mini eggs too soon or they will melt!