Paula Roy: Whole Foods in Half the Time


No Bake Chocolate Easter Nests

A dessert that can double as an Easter centrepiece

by: Paula Roy
Chocolate Easter Nests

I think these cookies might have been one of the very first things I was allowed to make all by myself as a kid. Because they require just a few moments of stovetop cooking but no oven time, they are super simple and fast. Sometimes called haystacks, macaroons or, unfortunately, turd cookies, they are a sweet treat that just so happens to be packed with fibre AND is gluten-free! You can whip up a batch in just five minutes; put ‘em on a pretty plate and you’ve got a lovely centre piece for your Easter table. An edible craft - how great is that? It’s easy to adapt this recipe to make it vegan – simply use margarine instead of butter and soy, almond or rice milk.

No Bake Chocolate Nests



2 tablespoons (60 mL) butter
1/3 cup (90 mL) white sugar
2 tablespoons (60 mL) milk
5 teaspoons (25 mL) cocoa powder
1/2 teaspoon vanilla extract
1/4 cup (60 mL) unsweetened coconut
3/4 cup (180 mL) quick-cooking (not instant) rolled oats
36 Mini-Eggs, Eggies or jellybeans



  • Line a baking sheet with parchment paper and set aside.
  • In a medium saucepan over medium heat, melt butter.
  • Combine sugar and cocoa powder; add to butter along with milk.
  • Cook, stirring, until mixture comes to a rolling boil then continue to stir as it cooks for one full minute.
  • Remove from heat and add vanilla, stirring to incorporate.
  • Add coconut and oats; stir well.
  • Using two spoons, drop the batter in twelve equal portions (just over a tablespoon each) onto the baking sheet, trying to keep them as round as possible.
  • Place three eggs or jellybeans into the centre of each nest.
  • Though they’re ready to eat immediately, I like to refrigerate these briefly to firm up a little (approximately 30 minutes).

Makes 12 cookie nests; recipe can easily be doubled but be sure to use a larger pot.



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