My mom makes these cookies around Christmas time, but I thought they’d be lovely for spring as well. The combination of the sweet coconut nest and the bitter chocolate center is one of my most delicious memories from childhood.
With only four ingredients and no baking time, these birds’ nest cookies are an easy treat to prepare in a flash. And because they don’t involve any raw eggs but do allow you do get your hands messy, it’s a toddler-friendly kitchen project, too.
1 bag coconut, 14 oz or about 5 cups
2 cups powdered sugar
1/2 cup (1 stick) butter, melted
1 cup (1/2 of an 11.5-oz bag) bitter dark chocolate chips (the less sweet the better to balance out the sugary nests â?? I used Ghirardelli 60% Cocao Baking Chips, but feel free to go even darker!)
In a large bowl, combine coconut and powdered sugar with a large wooden spoon.
Melt the butter and drizzle over the coconut mixture. Mix to combine.
Using a teaspoon as a scoop, form 1-inch balls of the mixture in your hands, lay on a cookie sheet, and while still holding with two fingers on the outside, poke your finger into the center to create a little crater for the chocolate. They’ll feel crumbly, but they will hold together once they’ve sat for a bit.
Once they are all laid out, melt the chocolate over low heat, stirring until fully melted and smooth. Using a teaspoon, drip the mealted chocolate into the center holes to fill.
Let the centers harden about 30 minutes, and then store in the fridge until ready to eat.
This recipe yielded 30 nests. Three days later, we are still enjoying them!