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Cocoa-Coconut Oatmeal Nests

Looking for a fun Easter or Spring recipe that kids will love? Try out this fun HERSHEY’S Nest recipe, and top it off with a candy-coated chocolate egg.

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 20  Minutes

Ingredients

  Amount Per Serving % DV *
Calories100
Calories from Fat45
Total Fat5 g8% DV
Saturated Fat3 g15% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium95 mg4% DV
Total Carbohydrates13 g4% DV
Dietary Fiber1.0 g4% DV
Sugars7 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron4% DV
  Amount Per Serving % DV *
Calories100
Calories from Fat45
Total Fat5 g8% DV
Saturated Fat3 g15% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium95 mg4% DV
Total Carbohydrates13 g4% DV
Dietary Fiber1.0 g4% DV
Sugars7 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron4% DV
  • 1-1/2 cups quick-cooking or regular rolled oats
  • 1/2 teaspoon salt
  • 1-1/2 cups MOUNDS Sweetened Coconut Flakes
  • candy-coated milk chocolate eggs (optional)
  • 1/4 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
  • 1 teaspoon baking soda
  • 3/4 cup butter (1-1/2 sticks) , softened
  • 3/4 cup light brown sugar packed
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon vanilla extract
  • 3/4 cup granulated sugar

Directions

  • 1. Heat oven to 350°F.
  • 2. 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.
  • 3. 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. Makes about 48 cookies.

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