Bird’s Nest Cookies

Line 2 baking sheets with wax paper and set aside.

In a large saucepan, combine sugar, milk and butter and heat over medium heat, stirring with a rubber spatula. Once mixture starts to boil, continue to cook, stirring, for 2 minutes. Remove from heat and add oats, coconut, cocoa powder and vanilla. Stir until well combined.

Drop oatmeal mixture onto prepared baking sheets by tablespoonfuls. Press 3 mini eggs into middle of each cookie and let set at room temperature.

Store in an airtight container at room temperature for up to 5 days.