Birds Nest Cookies
Serves 10
5 mins prep
10 mins cook
15 mins total
These no bake birds nest cookies are soft, chewy, and packed full of buttery, toasted coconut, marshmallow, and white chocolate flavor. They have an irresistible chewy texture and a stretchy marshmallow pull. This recipe is only 8 ingredients and comes together in under 20 minutes. They're an perfect Easter treat activity to make with kids (adult supervision required).
Add the shredded coconut into a dry wide pan or saucepan. Toast the coconut on low heat for a few minutes, stirring constantly to prevent it from burning. Remove the coconut from the pan when it is lightly golden brown. You don’t need to wash it.
⅕ cup shredded sweetened coconutAdd butter into the same pan and melt on low heat. Add marshmallows and chopped white chocolate. Heat on low heat, stirring constantly until the marshmallows are almost fully melted.
⅕ cup unsalted butter⅖ cups mini marshmallows⅕ bar good quality white chocolateTake off the heat and whisk vigorously until smooth and combined. Add vanilla extract and whisk.
⅕ teaspoon pure vanilla extractImmediately add shredded wheat, toasted coconut, and salt. Mix well until everything is evenly combined.
⅖ cups shredded wheat⅕ teaspoon sea saltGrease your hands and a large ice cream scoop with a small bit of butter. Scoop the mixture into 10 large balls and place onto a parchment lined baking sheet.
Press the middles of the balls down with your fingers to create a nest shape. Gently push in the sides if needed, but don’t compress the nests too much or they will be tough and hard.
Add three mini candy coated eggs into each middle and serve! Store at room temperature in an airtight container for up to 4 days.
6 mini eggs
