No-Bake Chocolate Coconut Bird's Nests

A simple, no-bake recipe for mini bird's nests that make the most delicious Easter decorations.

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Image Credit: Sharon Hsu

These chocolate treats are inspired by the arrival of spring and are perfect for Easter festivities! With just five ingredients and less than 30 minutes of prep time, they're a breeze to make. I highly recommend toasting the pecans and coconut for a caramelized flavor and crispy texture, but you can skip this step if you want to speed things up.

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Feel free to swap out the pecans for your preferred nuts, but personally, I find the combination of pecans and coconut the best. And hey, there's no judgment from me if you lick the bowl and spoon clean afterward!

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Video: No-Bake Chocolate Coconut Bird's Nest Cookies

Servings:

Makes about 12-13 chocolate bird’s nests, about 2 Tbsp. each

Tools You’ll Need

  • Microwave-safe bowl
  • Rubber spatula
  • Mixing bowl
  • 1/2 baking sheet pan
  • Parchment paper or aluminum foil
  • Ice cream scoop or tablespoon
  • Piping bag

Ingredients You’ll Need

  • 3/4 cup semisweet chocolate chips
  • 1 1/2 cup unsweetened shredded coconut
  • 2/3 cup pecans
  • 1/2 cup semisweet chocolate chips for drizzling
  • 39 mini candy eggs

1. Toast pecans and coconut

Preheat the oven to 350° F. Line a baking sheet pan with parchment paper or aluminum. Evenly spread the shredded coconut and pecans into one layer. Bake for about 5-10 minutes or until the coconut is lightly browned. Make sure you keep an eye on the coconut, as it burns easily. If necessary, use a spoon or rubber spatula to stir everything around to encourage even toasting.

Tip

Alternatively, you can also toast the pecans and coconut in a pan on the stove top.

Image Credit: Sharon Hsu

2. Melt chocolate

While waiting for the pecans and coconut to cool, melt 3/4 cup chocolate in a microwave-safe bowl in 15- to 20-second increments until the chocolate is completely melted.

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Image Credit: Sharon Hsu

3. Mix everything together

Add the toasted coconut, pecans and chocolate to a mixing bowl. Mix until everything is fully covered with chocolate.

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Tip

If you don't want the pecans as whole pieces, you can use your hands to crush them into smaller bits.

Image Credit: Sharon Hsu
Image Credit: Sharon Hsu

4. Measure out the "bird's nest"

Use a tablespoon (or an ice cream scoop) to scoop 2 Tbsp. of the mixture onto the same tray you used to toast the pecans and coconut. Shape and flatten it with your hand a little bit if necessary.

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Image Credit: Sharon Hsu
Image Credit: Sharon Hsu

5. Drizzle chocolate

Melt 1/2 cup chocolate and fill a piping bag. Drizzle the chocolate on each nest. This will help the candy eggs stay in place.

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Image Credit: Sharon Hsu

6. Add the egg candies

Top each chocolate nest with 3 candy eggs before the chocolate sets.

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Image Credit: Sharon Hsu

7. Allow time for chocolate to harden

The chocolate nests will seem like they might not come together, but give them about 1-2 hours at room temperature (or 30 minutes in the fridge) and they will hold up wonderfully!

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Image Credit: Sharon Hsu

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