Chocolate Bird Nests

Super easy, no bake recipe that results in 100% decadent chocolate treats. Taking a simple chocolate macaroon recipe and putting an Easter/Spring theme on it with a few mini eggs. Kid friendly, Mom approved? I approve it anyways! Just be careful in the first step when boiling ingredients, it could spatter a bit. We used plant based butter sticks in this batch, but feel free to use regular unsalted butter. Swap out oats for gluten-free oats if you have sensitivities. You can make these ahead of time and store them in the freezer for up to 3 weeks. If you would like a visual of making these, you can find a short video on my Instagram account.

If you have made these and would like to share your creations feel free to send a pic or tag on Instagram @bairdsbaking . Find more recipes and short videos over there as well!

Chocolate Bird Nests

  • Prep time: 20 minutes
  • Yields: 2 dozen


  • 2 cups sugar
  • 1/2 cup whole milk
  • 1/2 cup unsalted butter
  • 3 cups oats
  • 1 cup shredded coconut
  • 1/2 cup cocoa
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • About 200g mini eggs


  • In a medium saucepan combine sugar milk and butter, stir until melted.
  • Bring to a boil, and boil for four minutes.
  • While the mixture is boiling, in a large bowl, combine oats, coconut, cocoa, vanilla, and salt.
  • Pour boiled mixture over oat mixture, and stir to combine.
  • Using an ice cream scoop, scoop and shape balls of mixture into a nest – use a large baking sheet or tray.
  • Place 2-3 mini eggs on top.
  • Place in fridge for 10 minutes to let set.

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