dark chocolate coconut no bake cookies… cute little bird’s nests for easter!

I have been craving No Bakes lately like you would not believe!  Not my usual ‘different’ gooey marshmallow no bakes – which you can check out the recipe for here – but the classics.

Of course, I just can’t leave well enough alone…  even with the classics.  Now, I don’t have anything against the original version of no bake cookies (I’m sure you all have a recipe for them in your church cookbooks or copied down from your grandma!) but I like my version better.  :o)

First of all, I cut down the sugar…  because they are a little too sweet for my liking, and because I was planning on adding a few other ‘sweet treats’ to them.  Then I made sure to use Dutch Processed cocoa, because I love the darker color and flavor.

I also added sweetened flaked coconut…  and just for a fun easter touch, I pressed a few egg-shaped peanut butter m&m’s into each one for decoration.

Obviously these would be great with no eggs on top all year-round!  I just thought they would be so cute this way for easter.  :o)

dark chocolate coconut no bake cookies… cute little bird’s nests for easter!


  • 1/2 cup butter
  • 1/2 cup dutch-processed cocoa powder
  • 1 1/2 cups sugar
  • pinch of salt
  • 1/2 cup milk
  • 1/2 cup creamy peanut butter
  • 1 teaspoon pure vanilla extract
  • 2 cups old fashioned rolled oats
  • 1 cup sweetened flaked coconut
  • 1 bag egg-shaped peanut butter m&ms*


In a medium saucepan, over medium heat, melt together the butter, cocoa, sugar, salt and milk. Stir and cook until the mixture comes to a boil and then let boil for 1 minute.

Remove from the heat and stir in the peanut butter and vanilla until smooth, and then stir in the oats and coconut.

Scoop onto parchment-lined baking sheets and press 3 peanut butter m&m eggs (*or any other small egg-shaped candy coated easter candy!) into the top to make it look like a little nest!

Place in the fridge to set for a few hours and then transfer to a tupperware container if you are not going to serve them right away. Store in the fridge!



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