Bird’S Nest Cookies

• 2 cups Granulated Sugar
• 1/2 cups Milk
• 1/2 cups Unsalted Butter
• 3 cups Rolled Oats
• 1 cup Unsweetened Coconut
• 1/2 cups Cocoa Powder
• 1 teaspoon Vanilla
• 72 Mini Eggs, Or 3 For Each Cookie

1. Line 2 baking sheets with wax paper and set aside.
2. 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.
3. Drop oatmeal mixture onto prepared baking sheets by tablespoonfuls. Press 3 mini eggs into middle of each cookie and let set at room temperature.
4. Store in an airtight container at room temperature for up to 5 days.

sugar, milk, butter, rolled oats, unsweetened coconut, cocoa, vanilla, eggs

Taken from tastykitchen.com/recipes/desserts/birde28099s-nest-cookies-4/ (may not work)