No-Bake Chocolate Coconut Bird's Nests

These chocolate treats are inspired by the arrival of spring and are perfect for Easter festivities! With just five ingredients and less than 30 minutes of prep time, they're a breeze to make. I highly recommend toasting the pecans and coconut for a caramelized flavor and crispy texture, but you can skip this step if you want to speed things up.

Feel free to swap out the pecans for your preferred nuts, but personally, I find the combination of pecans and coconut the best. And hey, there's no judgment from me if you lick the bowl and spoon clean afterward!

Preheat the oven to 350° F. Line a baking sheet pan with parchment paper or aluminum. Evenly spread the shredded coconut and pecans into one layer. Bake for about 5-10 minutes or until the coconut is lightly browned. Make sure you keep an eye on the coconut, as it burns easily. If necessary, use a spoon or rubber spatula to stir everything around to encourage even toasting.

While waiting for the pecans and coconut to cool, melt 3/4 cup chocolate in a microwave-safe bowl in 15- to 20-second increments until the chocolate is completely melted.

Add the toasted coconut, pecans and chocolate to a mixing bowl. Mix until everything is fully covered with chocolate.

Use a tablespoon (or an ice cream scoop) to scoop 2 Tbsp. of the mixture onto the same tray you used to toast the pecans and coconut. Shape and flatten it with your hand a little bit if necessary.

Melt 1/2 cup chocolate and fill a piping bag. Drizzle the chocolate on each nest. This will help the candy eggs stay in place.

Top each chocolate nest with 3 candy eggs before the chocolate sets.

The chocolate nests will seem like they might not come together, but give them about 1-2 hours at room temperature (or 30 minutes in the fridge) and they will hold up wonderfully!