Chocolate Birds Nest Cookies
These chocolate bird nest cookies are a fun and festive Easter treat that are super easy to make. They’ve got a soft, chocolate cookie base, a rich ganache topping, and mini eggs nestled right on top to complete the look.
Easy Chocolate Bird Nest Cookies
I love these rich, decadent cookies. Chocolate and Easter go hand in hand, and these festive little bird nests feel like the perfect way to celebrate. I’ve said it before, but it’s worth repeating: mini eggs are my favorite candy of all time. For these cookies, I used the dark chocolate version, but the milk chocolate ones work just as well.
These cookies also remind me of my Dirt and Worm Cookies and Chocolate Reindeer Cookies—they all start with a chocolate base and get topped with a luscious ganache. The toasted coconut adds a nutty flavor and a bit of texture that really takes these up a notch. They’re also a blast to make with kids. Everyone gets to decorate their own little bird nest, and the end result is both fun and delicious.
If you’re also a mini egg fan, you’ll love my Brownie Mini Egg Cookies and my Easter Basket Cookie Cups.
Ingredients
- Devil’s Food cake mix – Creates a rich, chocolatey cookie base.
- Vegetable or canola oil – Adds moisture and helps bind the dough.
- Eggs – Provide structure and help the cookies hold together.
- Sweetened shredded coconut – Toasted for flavor and a nest-like texture.
- Semi-sweet chocolate chips – Melted into a smooth ganache.
- Heavy cream – Makes the ganache silky and spreadable.
- Mini eggs – For decorating; adds crunch, color, and Easter flair.
Making the Chocolate Easter Cookies
- Prep – Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper.
- Make the dough – In a large bowl, mix together the cake mix, oil, and eggs until a thick dough forms.
- Scoop and bake – Using a 2-tablespoon scoop, portion the dough onto baking sheets, spacing the cookies about 2 inches apart. Bake for 10-12 minutes, or until the edges are set. Let cookies cool completely.
- Toast the coconut – Add the shredded coconut to a dry sauté pan over medium heat. Stir frequently and cook until lightly golden and fragrant, about 3–5 minutes. Watch the coconut carefully as it can switch from golden to burnt quickly. Let cool.
- Make the ganache – Pour the cream over the chocolate chips in a small microwave-safe bowl. Microwave for 45 seconds, then let it rest for 1 minute before whisking until smooth.
- Assemble the nests – Spoon a little ganache onto the center of each cooled cookie. Sprinkle toasted coconut over the ganache, gently pressing to help it stick.
- Add the eggs – Place 2–3 mini eggs on top of each cookie to complete the nest. Let sit until the ganache is set.
Variations and Substitutions
- Use different cake mix flavors – Use any chocolate cake mix, or try yellow cake mix for a different flavor. You can also use a brownie cookie base like in my Peppermint Bark Brownie Cookies.
- Switch up the mini eggs – Use milk chocolate, dark chocolate, or pastel peanut butter eggs depending on your preference.
- Skip the coconut – If you’re not a fan of coconut, you can leave it off entirely or swap it with crushed pretzels for a salty crunch.
- Use store-bought frosting – A pre-made chocolate frosting can be used instead of the ganache.
Tips for Success
- Toast the coconut carefully – It can go from golden to burnt quickly, so keep a close eye and stir often.
- Let the cookies cool completely – Adding ganache too early can cause it to melt and slide off.
- Chill the ganache if needed – If it’s too runny, pop it in the fridge for a few minutes to thicken before assembling.
- Press mini eggs in gently – Do it while the ganache is still soft so they stay in place.
Storage
Store the cookies in an airtight container at room temperature for up to 4 days. If your kitchen is warm or you want the ganache to stay firm, you can refrigerate them. Let them sit at room temp for 10–15 minutes before serving.
Undecorated cookies can be frozen for up to three months. Assemble with ganache, coconut, and eggs after thawing.
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Chocolate Nest Cookies
Ingredients
- 1 (15.25 ounce) box Devil's Food cake mix
- 1/3 cup vegetable or canola oil
- 2 large eggs
- 1/2 cup sweetened shredded coconut
- 1 cup semi-sweet chocolate chips
- 1/3 cup heavy cream
- 1 (10 ounce) bag mini eggs
Instructions
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- In a large bowl, mix cake mix, oil, and eggs until a thick dough forms.
- Using a 2-tablespoon scoop, portion the dough onto baking sheets, spacing the cookies about 2 inches apart.
- Bake 10-12 minutes or until edges are set. Let cool completely.
- Toast coconut in a dry sauté pan over medium heat, stirring often, until golden. Set aside.
- In a small microwave-safe bowl, pour cream over chocolate chips. Microwave 45 seconds, let rest 1 minute, then whisk until smooth.
- Spoon ganache onto each cooled cookie. Top with toasted coconut, gently pressing to help it stick.
- Press 2–3 mini eggs on top of each cookie. Let sit until ganache is set.
Notes
- Store the cookies in an airtight container at room temperature for up to 4 days.
- Undecorated cookies can be frozen for up to three months. Assemble with ganache, coconut, and eggs after thawing.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.