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Cocoa coconut Oatmeal Nests


1 hour 30 minutes
Skill Level
48 cookies

If you're looking for an easy Easter or spring bird's nest recipe that kids will love any time of year, then try out this delightful HERSHEY'S Nests recipe. Top off these cookies with candy-coated chocolate eggs.

Ingredients & Directions

Prep Time
20 minutes
Bake Time
8 minutes
Cool Time
30 minutes


  • 3/4 cup
    butter (1-1/2 sticks), softened
  • 3/4 cup
    granulated sugar
  • 3/4 cup
    packed light brown sugar
  • 2
  • 1 tsp
    vanilla extract
  • 2 cups
    all-purpose flour
  • 1/4 cup
    HERSHEY'S Cocoa or HERSHEY'S Special Dark Cocoa
  • 1 tsp
    baking soda
  • 1/2 tsp
  • 1-1/2 cups
    sweetened coconut flakes
  • 1-1/2 cups
    quick-cooking or regular rolled oats
  • 48
    HERSHEY'S Candy-Coated Milk Chocolate Eggs or CADBURY (optional)

Step-By-Step Directions

Equipment Needed 
oven Oven
bowl Bowl
mixer Mixer
measuring cups Measuring Cups
rubber scraper Rubber Scraper
cookie sheet Cookie Sheet
wire rack Wire Rack

Heat oven to 350°F.


Beat butter, granulated sugar and brown sugar in large bowl until well blended; beat in eggs and vanilla. Stir together flour, cocoa, baking soda and salt; add to butter mixture, beating until blended. Stir in coconut and oats; drop by heaping teaspoons onto ungreased cookie sheet.


For extra texture, press additional oats and coconut onto dropped cookie dough before baking.


Bake 8 to 10 minutes or until set. Cool slightly; press chocolate egg onto center of each cookie, if desired. Remove from cookie sheet to wire rack. Cool completely. 

Additional questions?