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Raspberry Bird’s Nests

This one is for my dad … It’s a holiday tradition when I return to NY for Chrismakah. My dad has a serious sweet tooth. And he loves the classic Bird’s Nest cookie. After his scare with cardio disease, I gave my father’s X-mas Eve Santa Cookie a Nourished makeover. Needless to say he likes these even better. He has no idea they are actually good for him. I love that. Don’t you?


  • 1 1/2 cups Flaked coconut unsweetened
  • 1 cups Almond flour
  • Sea salt
  • 1/2 cups Pure maple syrup
  • 1/4 cups Coconut oil
  • 1 tsp Pure vanilla extract
  • 3 cups Frozen raspberries
  • 1/4 cups Pure maple syrup
  • 2 tbsp Chia seeds
  • 1 tsp Pure vanilla extract


  • This makes about 10.
  • For the chia seed jam: Add frozen raspberries and maple syrup into a medium pot and simmer. After 5 minutes or so, stir in the chia seeds. Cook mixture for about 15 minutes until thickened. Remove from heat and stir in vanilla. Chill in the fridge.
  • Preheat oven to 275F and line a baking sheet parchment paper or grease with coconut oil.
  • In large bowl, combine the coconut, almond flour and salt.
  • Add maple syrup to softened coconut oil and vanilla into the dry mixture and stir very well until combined. The dough will be sticky.qDrop a rolled teaspoon of dough onto the baking sheet. Press a well into the middle and lightly shape the outsides if necessary. Repeat for the rest. Fill each well with jam.
  • Bake at 275F for 20 minutes. Rotate the pan and bake for another 10-20 minutes  until the bottoms are lightly golden and browned. Watch closely. Let cool completely.