Description
No-bake bird’s nest cookies: a chewy chocolate oatmeal and coconut cookie with mini eggs on top. Quick and easy to make, and the kids will love them!
Ingredients
- 2 cups Granulated Sugar
- ½ cups Milk
- ½ cups Unsalted Butter
- 3 cups Rolled Oats
- 1 cup Unsweetened Coconut
- ½ cups Cocoa Powder
- 1 teaspoon Vanilla
- 72 Mini Eggs, Or 3 For Each Cookie
Preparation
Line 2 baking sheets with wax paper and set aside.
In a large saucepan, combine sugar, milk and butter and heat over medium heat, stirring with a rubber spatula. Once mixture starts to boil, continue to cook, stirring, for 2 minutes. Remove from heat and add oats, coconut, cocoa powder and vanilla. Stir until well combined.
Drop oatmeal mixture onto prepared baking sheets by tablespoonfuls. Press 3 mini eggs into middle of each cookie and let set at room temperature.
Store in an airtight container at room temperature for up to 5 days.