Robin's Nest Cookies - overhead photo

Robin’s Nest Cookies

Robin's nests - photo - Karen Anderson
Robin’s Nest Cookies – photo – Karen Anderson

I made a lot of these Robin’s Nest Cookies for a Senior Citizen’s Spring Tea I was helping out with.  They were a big hit. All you have to do is make your favourite chocolate macaroon recipe and poke a little Robin’s egg blue jelly bean on the top of each.

I’m not usually very Martha Stewart-y but, yes, I have to admit that I did stand at the bulk bin and pick out all the jelly beans that were this pretty blue colour. It was worth it. My macaroon recipe follows in case you don’t have one of your own. Happy Spring.

Robin’s Nest Cookies 
Time: 20 – 30 minutes
Yield: 3 – 4 dozen

½ cup cocoa powder
2 cups sugar
½ cup milk
½ cup butter
1 teaspoon vanilla
1 cup flaked coconut
3 cups quick-cooking rolled oats OR 1½ cups oats and 1½ cups crushed shredded wheat

Tip:  These look more like a nest with the shredded wheat.

Line 2 baking sheets with waxed paper.
Sift the cocoa into a bowl and stir in the sugar to evenly distribute it.
Put the milk and butter in a saucepan on medium heat and cook until the butter melts.
Whisk in the cocoa mixture, increase the heat to medium-high, boil for 5 minutes and remove from heat.
Stir in the vanilla, coconut and oats and mix well.
Drop by the tablespoon full onto the waiting baking sheets and press a Robin’s egg blue jellybean into the center of each cookie.
Refrigerate at least one hour and then transfer to an airtight container and keep refrigerated.


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