Birds Nest Cookies
- By Amy Dong
- Updated Mar. 31, 2025
These Birds Nest Cookies are perfect for spring and Easter. These sweet cookies are toasty and golden and slightly crisp on the edges, with a chewy and chocolatey center.
In This Article
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Why This Recipe Stands Out
These Birds Nest Cookies are an Easter holiday favorite. Here’s why we love this recipe:
- Crispy, Chewy Perfection: Golden and toasty on the outside, soft and chewy on the inside – every bite is a coconut lover’s dream, like our Coconut Pancakes.
- Nutella-Filled Goodness: A rich, creamy Nutella center makes these cookies extra indulgent and irresistible, a lot like our Nutella Shortbread Thumbprint Cookies.
- Easy to Make and Love: Simple ingredients, minimal effort, and a treat that stays fresh for days.
- Customizable: Swap in your favorite chocolate spread or candies to make them your own. A guaranteed hit for coconut fans and chocolate lovers alike!
Key Recipe Ingredients
- Sweetened Condensed Milk – This adds a rich, sweet flavor to the cookies. It also helps to bind the ingredients together, resulting in a chewy texture.
- Egg White – The egg white acts as a binder, helping to hold the cookies together. It also adds a bit of structure to the cookies.
- Sweetened Shredded Coconut – This is the star ingredient of the cookies. It adds a delicious coconut flavor and a chewy texture.
- Nutella – We’ll use Nutella to add a delicious chocolate hazelnut flavor to the cookies. You can also use other chocolate spreads if you prefer.
- Cadbury Mini Eggs – These are the “eggs” in our bird’s nests. They add a fun, festive touch to the cookies. You can use any egg-shaped candies you like.
Substitutions And Variations
Here are some of our favorite variations and substitutions:
- Eggs: I used Cadbury white chocolate eggs here, but any egg-shaped candies will work. Even pastel M&M candies would be great.
- Nutella: You can also use melted chocolate, peanut butter, or Biscoff spread.
- Chocolate-Dipped: For extra indulgence, you can dip the bottom of each nest in melted chocolate and let it set before filling.
Step-By-Step Recipe Instructions
- Preheat the oven to 325°F and line a baking sheet.
- Mix the first four ingredients, then stir in the coconut. Shape 2-TB scoops into nests with wet hands.
- Bake 20-30 minutes until golden, Remove from oven and depress center again if needed. Cool completely.
- Fill with Nutella and place 3 candies in the center of each cookie. Store in an airtight container.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead tips for this recipe:
- Shape the Nests in Advance: Form the coconut nests on a baking sheet and refrigerate them covered for up to a day before baking. You may need to add a few extra minutes to the baking time if baking from cold.
- Make Ahead and Freeze: Bake the nests, cool them completely, and freeze them without the Nutella and candies for up to a month. Thaw at room temperature before decorating.
Commonly Asked Questions
How do I keep the coconut from sticking to my hands?
Wetting your hands slightly with water before shaping the nests helps prevent them from sticking to your hands.
Can I use a different type of candy for the eggs?
Yes, you can use any egg-shaped candy of your choice. While Cadbury mini eggs are a popular option, you can use your favorite candy for this recipe. Mini chocolate eggs, jelly beans, or any other small egg-shaped candy will work well.
How do I know when the cookies are done baking?
The nests are done baking when they turn a golden brown color. This usually takes between 20-30 minutes, but oven times may vary. Keep an eye on them towards the end of the baking time to make sure they don’t burn.
How do I store bird’s nest cookies?
Store the cookies in an airtight container at room temperature for up to a week. Do not store them in the fridge, as this will make them too firm.
Did you make this?
Please give us a rating and comment below. We love hearing from you!
Birds Nest Cookies
These Birds Nest Cookies are loaded with coconut for all those coconut fans out there. Nutella generously fills the middle, followed by egg shaped candies. Use your favorite candies. Cookies keep well for several days.
Ingredients
- ⅔ cup sweetened condensed milk
- 1 large egg white
- 1 ½ tsp pure vanilla extract
- ⅛ tsp table salt
- 3 ½ cups sweetened shredded coconut
- 1 cup Nutella, or thick chocolate spread
- Cadbury mini eggs, or your favorite egg shaped candies
Instructions
- Preheat oven to 325F and line a baking sheet with parchment paper or silicone baking mat.
- In a bowl, stir together the first 4 ingredients until combined. Add coconut and stir to mix well.
- Scoop 2 TB dough and form into a nest shape, using wet hands as it prevents sticking.
- Bake 20-30 minutes or until golden brown. Remove from oven and depress center again if needed. Cool completely.
- Once nests are completely cooled, fill with Nutella or chocolate spread and place 3 candies in the center of each cookie. Store in airtight container.
Notes
- For the best results, make sure to use sweetened shredded coconut. It adds the perfect amount of sweetness and helps the cookies hold their shape.
- Wetting your hands before shaping the dough into nests will prevent it from sticking to your hands, making the process much easier.
- Don’t forget to depress the center of the nests again after they come out of the oven. This will give you the perfect nook to fill with Nutella and mini eggs.
- If you don’t want to use Nutella, any thick chocolate spread will do.
- These cookies are best enjoyed within the first 1-2 days after baking for the ultimate freshness.
- This recipe is part of our Cookie Recipes Collection.
Nutrition (per serving)
Calories: 391kcal | Carbohydrates: 46g | Protein: 5g | Fat: 22g | Saturated Fat: 19g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 141mg | Potassium: 259mg | Fiber: 3g | Sugar: 42g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 2mg
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