Inspired by many different pinterest posts I have created my own chocolate nest cookies. They will be the perfect decoration for our Easter brunch table. These no bake cookies have been a staple in our house and my mom’s home for years. With a small indent they become little bird nests which perfectly house three candy coated chocolate eggs.
Chocolate Drop Cookies
1/2 cup milk (1%)
1/2 cup unsalted butter cut into pieces
3/4 cup sugar
pinch of salt
2 1/2 cups oats (a mixture of old fashioned and quick cooking is best but either will work)
1 cup shredded coconut – unsweetened if possible
1/3 cup cocoa powder
1/3 cup semi sweet chocolate chips
1 teaspoon vanilla
- Cover a large baking tray with parchment paper and set aside.
- In a large stock pot combine milk, sugar, butter and salt.
- Over medium heat stir until butter is melted and sugar is dissolved. Once the mixture starts to boil set a timer and boil for 5 minutes without stirring. The mixture will rise to almost double in height but don’t stir. This process will allow water to evaporate so that the cookies firm up in the fridge.
- In a medium sized bowl combine oats, coconut, cocoa powder and chocolate chips.
- After 5 minutes remove from heat and stir in oat mixture until combined. Add vanilla and stir.
- Using a small ice cream type scoop or 2 teaspoons form rounded cookies on your prepared baking tray. They can be close together as they will not spread.
- Put cookies in the fridge until they get firm – approximately 2 hours.
- Store cookies in a container in the fridge for a week or in the freezer.
- To make the nests while cookies are still warm using your finger make an indent and insert 3 chocolate covered eggs.
- If you use a medium sized pot the mixture will need to cook for 6 minutes without stirring. These cookies are very sensitive to the amount of moisture which evaporates and can become too dry or won’t harden properly if you cook outside the 5-6 minute time.