Chocolate Nest Cookies
These soft and chewy cookies are loaded with chocolate flavor and topped with a creamy ganache, toasted coconut, and candy-coated mini eggs. Easy enough for kids to help with and cute enough for any Easter celebration.
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
Calories: 254kcalCarbohydrates: 24gProtein: 5gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 85mgSodium: 237mgPotassium: 178mgFiber: 1gSugar: 14gVitamin A: 186IUVitamin C: 0.04mgCalcium: 57mgIron: 2mg
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.
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