One thing I’m not great at is the “morning rush”. I’m talking about the routine…
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If you’ve ever searched for bird’s nest cookie recipes online, you’d notice a lot are made with shredded wheat or dried noodles and then covered with chocolate. I wanted to make a healthier version so you can enjoy as many as you’d like!
I like to make these cookies when I have guests come over because they’re always a hit. And when it comes to recipes that I’m making for my own family, the simpler the better. Not only that, they’re the perfect Spring theme. I mean, can you get any cuter than mini bird’s nests!? I just love them.
HOW TO MAKE BIRDS NEST COOKIES
To make the bird’s nest cookies, you’ll need shredded coconut, cocoa powder, coconut oil and maple syrup. That’s it! The first step is to heat the coconut oil over medium heat until it melts. Keep an eye on it because it will happen pretty quickly. Next, take the pot off the heat and stir in the cocoa powder, and maple syrup. Mix thoroughly and then add in shredded coconut and mix it all together.
Now comes the fun part, making the bird’s nests
Using a mini muffin tin (or regular muffin tin if you don’t have a smaller one) you’ll create the shape of the birds nests. Here are the directions:
- First, spray the muffin tray with non-stick cooking spray, or line each cup with cupcake liners. (Don’t miss this step! Otherwise it will be hard to get your cookies out later.)
- Now, scoop the cookie mixture into each using a spoon. Then, using a butter knife or your finger, create a well in the center to create the shape of the nest.
- Place the muffin tray in the freezer and freeze for 10 minutes.
Take out the tray from the freezer and pop out each nest using a butter knife. This might take a little bit of work, but if you slide the knife down the sides of the nest in a couple of spots, it will eventually pop out.
Now, can add 2-3 yogurt covered raisins into the nest. That’s it! They’re ready to eat.
- 1/2 cup coconut oil
- 1/4 cup cocoa powder
- 1 Tbsp maple syrup
- 2 cups shredded coconut
- yogurt covered raisins
- Spray the muffin tin with non-stick cooking oil spray, or used cupcake paper liners in each tin.
- In a medium-sized pot, heat the coconut for approximately 1-2 minutes over medium heat, or until the coconut oil is melted. Remove from heat.
- Stir in cocoa powder and maple syrup. Then add shredded coconut and mix in.
- Scoop the mixture into the mini muffin tin. Using a finger or butter knife, create a well in the center of each of the birds nests. Place in freezer for 10 minutes.
- Take out of freezer and with a butter knife, work down the sides of the nests to help them pop out of the tray. This might take a little effort, but they should pop out eventually (mine required a little bit of work).
- Top the birds nests with 2-3 yogurt covered raisins. Serve immediately or store in the fridge in an airtight container. These also store in the freezer really well.
See more family-friendly recipes on our website: www.andianne.com
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 176Total Fat: 13gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 51mgCarbohydrates: 13gFiber: 2gSugar: 9gProtein: 2g
Please note: This nutrition information is only an estimate and was created using Nutritionix