An easy no bake Easter cookie recipe that features chocolate and coconut. The cookies are topped with small candied Easter eggs so they look like birds nests. An easy to make last minute Easter treat.
Course Dessert
Cuisine American, Canadian
Prep Time 20 minutesminutes
Total Time 20 minutesminutes
Servings 12Large Cookies
Ingredients
½cupbutter
2squaresunsweetened chocolatewhole 1 inch squares
2 cups granulated sugar
½cup canned milk
½tspvanilla
2cupsshredded coconut
2 cups oatmeal
1pkgcandy covered chocolate mini Easter eggs
Optional Melted Chocolate Chips
⅓ cupchocolate chips
Instructions
Line a large cookie sheet with parchment paper. Set aside.
In a large saucepan over low heat melt the butter and unsweetened chocolate.
Add the sugar and cream. Increase the heat to low medium and melt. Stirring oftten
Once the cream sugar is melted. Add the vanilla, and stir. Remove from heat
Add the coconut and oatmeal. Stir to mix.
Using a cookie scoop for small cookies or an icecream scoop for large cookies. Scoop the dough and place on the parchment lined cookie sheet.
Using the back of a spoon press a dent into the center of each cookie and immediately top with the miniature chocolate Easter eggs. Doing this quickly makes the eggs stick to the cookie.
If you aren't able to do it before the cookies cool and the eggs don’t stick melt some chocolate chips in the microwave, dip each egg into the melted chocolate and then attach to your cookies.
Optional Chocolate Chip Melts
To melt the chocolate chips place 1/4 cup chocolate chips in the microwave, then microwave for 30 seconds, stir. If not melted do it for 10 more seconds, stir. Repeat until they are melted and smooth.