These no-bake birds’ nest cookies are soft, chewy, and bursting with buttery toasted coconut, gooey marshmallow, and creamy white chocolate. With an irresistible chew and a stretchy marshmallow pull, this eight-ingredient recipe comes together in under 20 minutes. They’re a fun, easy Easter or spring treat to make with kids (with adult supervision for stove use).
I like to use them as a place-setting decoration with a bunny-ear napkin fold — instructions for that are included below.
🥚 Why you’ll LOVE this recipe
- Flavor: Coconut, white chocolate, and butter combine for a perfect spring treat.
- Texture: Buttery and chewy — if you enjoy rice krispie squares, you’ll love these nests.
- Easy & no bake: No oven required, making this a quick and kid-friendly project. Adult supervision is needed for melting on the stove.
📝 Key ingredients
Read through for the tips you need for success. Full steps and ingredient amounts are in the recipe card below.
- Shredded wheat: Unflavored original shredded wheat gives a straw-like texture. You can substitute rolled oats, puffed rice, or chow mein noodles.
- Mini marshmallows: Use fresh mini marshmallows for the best stretchy, chewy texture.
- White chocolate: Choose good-quality white chocolate (not standard chips) for a smooth, soft finish. A chopped white chocolate bar melts more evenly than many chips.
- Shredded sweetened coconut: Toasting this adds warm coconut flavor. Use unsweetened coconut if you prefer a less sweet, firmer bite.
- Mini eggs: Candy-coated chocolate mini eggs are classic here, but any small egg-shaped candy will work.
✔️ Ingredient substitutions
Shredded wheat alternatives:
- Rolled oats
- Puffed rice cereal
- Chow mein noodles
Mini egg alternatives:
- Chocolate, yogurt, or candy-coated almonds
- Chocolate-covered coffee beans
- Chocolate- or yogurt-covered raisins
- Jelly beans or any small egg-shaped candy
👩🍳 How to make Easter nests
Step 1: Put the shredded coconut in a dry, wide pan. Toast over low heat, stirring constantly, until lightly golden. Remove from the pan to stop browning.
Step 2: In the same pan, melt the butter over the lowest heat. Add mini marshmallows and chopped white chocolate, stirring constantly until mostly melted.
Step 3: Remove from heat and whisk vigorously until the mixture is smooth. Stir in the vanilla.
Step 4: Immediately add crumbled shredded wheat, the toasted coconut, and a pinch of salt. Mix until evenly combined.
Step 5: Grease your hands and a large scoop lightly with butter. Portion the mixture into about 10 large balls and place them on a parchment-lined baking sheet.
Step 6: Press the centers down with your fingers to form a nest shape, leaving the outer edges loose so they stay tender. Place three mini candy-coated eggs in each nest and serve.
🐣 Expert no-bake cookie tips
- Use good-quality white chocolate: It gives a creamier mouthfeel and keeps nests soft at room temperature.
- Use fresh marshmallows: Stale marshmallows will make the cookies less pleasant.
- Don’t overcook the marshmallow mixture: Remove from heat as soon as it comes together to avoid tough cookies.
- Cook on the lowest heat: Low heat prevents scorching and keeps the mixture smooth.
- Don’t over-compact: Press only the middle to shape the nest; loose edges keep the texture tender.
- Shape while warm: The mixture is easiest to form when still warm and pliable.
🥄 Storage
Store the birds’ nest cookies at room temperature in an airtight container for up to 4 days to keep them soft and fresh.
Table setting idea
These nests make a delightful spring or Easter place-setting decoration. Fold a napkin into bunny ears, place a plate on top, then set a nest cookie on the plate. Steps:
- Fold the napkin in half diagonally to make a triangle.
- Roll the napkin loosely into a long rectangle with pointed ends.
- Fold the roll in half and place it on a larger plate with the points upward.
- Place a smaller plate on top to hide the folded base, then set a nest cookie on the small plate.
- Fold one pointed end down to form a bunny ear if desired, then add cutlery and glasses.
📖 Recipe FAQs
Avoid standard white chips unless they are real white chocolate. Many chips contain vegetable oils instead of cocoa butter and won’t melt as smoothly. A chopped bar of good-quality white chocolate melts more evenly and gives a creamier texture.
Candy melts and many white chips replace cocoa butter with vegetable oils so they can set with a firm snap. They work for certain treats, but real white chocolate has a creamier mouthfeel and keeps these nests soft at room temperature.
About three shredded wheat bricks, crumbled, yields roughly 2 cups.
You can, but they take longer to melt and increase the risk of overheating. Mini marshmallows are recommended for faster, more even melting.
That should work, though it will change the flavor and texture. If you try it, adjust sweetness and melting behavior as needed.
🐰 More related recipes
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Creme Egg Cookies
-
Mini Egg Bars
-
Carrot Cake with Pineapple
-
Mini Egg Brownies
If you make this recipe, please leave a rating and comment to share how it turned out. I love seeing your photos—tag @flouringkitchen on Instagram.
📖 Recipe
Birds Nest Cookies
Soft, chewy no-bake nests filled with toasted coconut, marshmallow, and white chocolate. Makes about 10 nests.
Equipment
- Cookie scoop or large spoon
- Large baking sheet lined with parchment
- Wide-bottom saucepan
Ingredients
- 1 cup shredded sweetened coconut
- 1/3 cup unsalted butter, plus extra for greasing
- 2 cups mini marshmallows (fresh)
- 1 bar good-quality white chocolate, chopped (about 100 g / 3.5 oz)
- 1 teaspoon pure vanilla extract
- 2 cups crumbled shredded wheat (or oatmeal / chow mein noodles)
- 1/8 teaspoon sea salt
- About 30 mini eggs (roughly 100 g), three per nest
Instructions
- Toast the shredded coconut in a dry wide pan over low heat, stirring constantly until lightly golden. Remove from the pan.
- In the same pan, melt the butter over the lowest heat. Add the mini marshmallows and chopped white chocolate, stirring constantly until mostly melted.
- Remove from heat and whisk until smooth. Stir in the vanilla extract.
- Immediately add the crumbled shredded wheat, toasted coconut, and sea salt. Mix until evenly combined.
- Grease your hands and a large scoop lightly with butter. Scoop the mixture into 10 large balls and place them on a parchment-lined baking sheet.
- Press the centers down with your fingers to form nests, keeping the outer edges loose so the cookie stays tender. Place three mini eggs into each nest.
- Store at room temperature in an airtight container for up to 4 days.
Notes
Storage: Keep in an airtight container at room temperature up to 4 days.
Pro tips:
- Choose quality white chocolate for a creamier result.
- Work while the mixture is warm to make shaping easier.
- Avoid overheating to keep the nests soft rather than tough.
Nutrition (approx. per nest)
Calories: 226 kcal • Carbs: 18 g • Protein: 2 g • Fat: 12 g • Saturated Fat: 9 g • Sugar: 7 g