These no bake bird’s nest cookies – also known as haystack cookies – are quick and easy to make and the kids will love them!
Watch how easy these Bird’s Nest Cookies are to make here:
Aren’t these bird’s nest cookies just adorable? My kids were completely enthralled.
Now that’s either because they are, in fact, adorable; or because I don’t make enough cutesy kid stuff for the various holidays. They’re going to outgrow the stage where they enjoy that kind of thing before I actually start doing it on a regular basis.
I don’t usually bother with the cutesy food thing, but the kids do love it when I make that little extra effort. And really? These were no extra effort at all. They may just be the easiest cookie to make in the history of cookies. Bring a few ingredients to a boil, stir in a few others and drop that mixture onto wax paper. Doesn’t get much easier than that.
So I decided to get all fancy and add some mini eggs. Apparently that equates to fancy at my house.
I may need to get out more.
This recipe is one that I got from a friend in high school. So… I’d rather not do the math on how long I’ve been making these! These cookies are one of my favourites. When I make these bird’s nest cookies, also known as haystack cookies, I cannot stop eating them. They’re chewy chocolate, coconut and oatmeal, no bake cookies that are completely and totally addictive. The mini eggs just add to that addictive quality, which likely isn’t a good thing!
They’re way too tough to stop eating when they’re hanging out in my kitchen – so I try not to make them too often. I think they actually need to be relegated to an “only at Easter” treat since they’re way too hard to stop eating to have around more often then that. Besides, then I have an excuse to add mini eggs.
Which is always a good thing.
Here are a couple more great Easter treats for you:
- 2 cups granulated sugar
- 1/2 cup milk
- 1/2 cup unsalted butter
- 3 cups rolled oats
- 1 cup unsweetened coconut
- 1/2 cup cocoa powder
- 1 teaspoon vanilla
- mini eggs
- Line two baking sheets with wax paper and set aside.
- In a large saucepan, combine the sugar, milk and butter and heat over medium heat, stirring with a rubber spatula.
- Once the mixture starts to boil, continue to cook, stirring, for two minutes.
- Remove from the heat and add the oats, coconut, cocoa powder and vanilla.
- Stir until it is well combined.
- Drop the oatmeal mixture onto the prepared baking sheets by the tablespoonful.
- Press 3 mini eggs into the middle of each cookie and let them set at room temperature.
- Store in an airtight container at room temperature for up to 5 days.
Source: This recipe was given to me by my friend Kim many, many years ago!
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Amount Per Serving: Calories: 176 Total Fat: 7g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 11mg Sodium: 5mg Carbohydrates: 26g Fiber: 2g Sugar: 18g Protein: 2g