Almond Coconut Bird’s Nest Cookies

Place almonds in a skillet and toast over medium-high heat for 3–4 minutes. Add shredded coconut and toast with almonds until lightly golden brown and fragrant. Scoop out about 1 tablespoon toasted coconut for decorating. Set aside.

Break up a chocolate bar (or use melting chocolate chips). Melt in microwave or over a water bath. Add toasted nuts and stir well.

Using about 2 teaspoons of chocolate and nut mix, place small mounds on a sheet pan lined with baking parchment. Make a small well in the middle. Sprinkle with the reserved toasted coconut and place mini eggs in the middle.

Freeze cookies on the sheet pan for 10–15 minutes, or until firm. I prefer to store them in the fridge or freezer for up to 2 weeks.