These Bird’s Nest Cookies are such a fun no-bake dessert for spring and Easter! They’re made with crunchy chow mein noodles tossed with chocolate and peanut butter, shredded coconut, and M&M eggs. They’re so easy to make! The only “cooking” required is melting the chocolate.

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These bird’s nest cookies are a classic treat to make every spring for Easter. They’re fun and festive, with little M&M pastel eggs in the center, and they require absolutely no baking. Not to mention, they’re easy enough for the kids to help make them! I find that the M&M eggs are easiest to find right before or after Easter but I’ve also made these cookies at other points in the spring too.

Tips & Variations

Use any chocolate. Milk chocolate, dark chocolate, and semi-sweet chocolate all work for this recipe. Chocolate chips can work in place of the melts, though they do not always melt as smoothly.
Add some butterscotch. For a lighter, less chocolate-y flavor, replace half of the chocolate candy melts with butterscotch chips.
Chow mein noodles. You want the crunchy chow mein noodles in the container.
Skip the coconut. The coconut flakes are dyed green to add a nice pop of color to the nests and represent straw or grass, but it can be skipped if preferred.
Use different eggs. I use M&M pastel eggs because they’re easy to find. Mini Cadbury eggs and jelly beans are other good options. Peeps also make a fun addition, with or without the eggs.

Bird’s Nest Cookies

Made with crunchy chow mein noodles coated in chocolate and peanut butter and pastel M&M eggs, these Bird's Nest Cookies are a fun, easy no-bake dessert. Perfect for Easter and spring!

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Prep Time 20

Total Time 20

Servings: 12 cookies

Ingredients

1 cup sweetened coconut flakes
green food dye
3/4 cup chocolate candy melts
1/2 cup creamy peanut butter
2 cups crunchy chow mein noodles
24 M&M pastel colored eggs

Instructions

Line a 12-cup muffin tin with paper liners. Set aside.
Place 1 cup sweetened coconut flakes in a plastic bag with 1-2 drops of the green dye. Toss gently until the coconut is coated and a nice light green color. Set aside.
Melt 3/4 cup chocolate candy melts according to package directions until completely smooth. Stir in 1/2 cup creamy peanut butter until combined.
Add in 2 cups crunchy chow mein noodles and stir to combine until coated.
Evenly distribute the noodle mixture among the muffin cups, making an indentation in the center. Top with some dyed coconut.
Set in the refrigerator for at least 20 minutes to set.
Gently remove nests from the paper liners and top each with 2 M&M eggs. Enjoy!

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Dessert

Cuisine: American

Keyword: bird’s nest cookies

Proper Storage

Room temperature. These Easter bird’s nest cookies can be stored in an airtight container at room temperature for 2-3 days. Just keep them away from direct sunlight.
Fridge. They will also last for 5 or so days when stored in the fridge.
Freezer. To freeze these cookies, place them in an airtight container with parchment paper between the layers. Freeze for up to 3 months. Thaw on the counter or in the fridge.

More Easy Easter Desserts

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