Toasted Coconut Chocolate Bird Nest Cookies

Directions

1. Before you make the cookies, you'll need to make the Robin’s Egg White Chocolate Covered Almonds (found on HealthyLittleVittles.com) or alternatively you can buy candy eggs (though I don't recommend it). Good news is you can make these days ahead of time!
2. You'll start by toasting the coconut. While the actual cookies themselves are no-bake, you do need about 5-7 minutes to toast the coconut flakes. Simply heat the oven to 350 degrees F, add the shredded coconut to a baking sheet and toast, tossing every couple of minutes for 5-7 minutes until it turns golden brown. Remove from the oven and set aside.
3. Next, add the dark chocolate chips, sunflower seed butter, or another nut/seed butter, cinnamon, pure vanilla extract, and a pinch of salt to a large bowl and melt in the microwave for about 1 minute. You could also use the double broiler method, but that takes a bit longer.
4. Whisk the chocolate mixture to ensure it's smooth and creamy and no chocolate chip lumps remain. Then add the toasted coconut to the bowl along with the chia seeds and fold everything together until all of the coconut is coated in chocolate.
5. Using a medium-sized cookie scoop, scoop the chocolate coconut batter onto a parchment lined baking sheet. Using the back of a spoon, press down in the middle to create a small well to place the eggs. You may need to re-form the nexts into a more circular shape.
6. For the cookies to set up, place the cookies into the freezer for about 15-20 minutes. Add the candy eggs in the centers of the cookies BEFORE you place them into the freezer so they stick to the cookies and don't fall out of the nests when you eat them. Keep them stored in an airtight container in the fridge. I like them nice and crunchy! You can also freeze these cookies, and I bet you can keep them in an air tight container on your counter, though I haven't tried that.