This is my seventh post in the 12 Cookies of Christmas (or 12 Days of Cookies) series. I’m just hoping to finish all of these in advance of the hoidays, and the arrival of my young adult children coming home from University. In posting 1 cookie recipe a day, I am trying out new recipes, sharing some traditional family favorites and changing a few thing around to experiment and improve! I am hoping to improve my baking along the way and share what I have learned.
These treats are simple to make – but it’s important to bake them in muffin liners or parchment paper – as they will NOT come out of the pan without them! They mix up easily and unlike yesterday’s haystacks, I don’t need to make a mess with my hands in the mixture.
Coconut Birdsnest Ingredients:
2 cups shredded coconut
1 cup chow mein noodles or cereal
1 cup oatmeal
1/2 cup granulated sugar
2 tsp vanilla
1 cup semisweet chocolate chips
Coconut Birdsnest Preparation Method:
Prepare muffin tin by lining with parchment muffin liners – or lining baking sheet with parchment paper. Spray parchment with non-stick cooking spray. (These are super-sticky)
Mix dry ingredients in mixing bowl. You can substitute dry cereal for the chow mein noodles if you like! Don’t forget the chocolate chips.
Add eggs and vanilla.
Stir with a spatula. Spoon mixture into lined muffin tins. Alternatively drop tablespoonfuls of mixture on to lined baking sheet.
For muffin tins – bake in preheated 350 degree oven for 23 minutes.
For baking tray, – bake at 325 degrees for 15 minutes.
These are sweet, but the semi-sweet chocolate provides a bit of contrast. They are not too heavy – being made without butter or margarine.