Pour the chocolate chips into a small sauce pan and heat on low, stirring every 30 seconds until it's melted and smooth.

Remove from heat and pour the melted chocolate into a bowl.

Add the almond butter to the bowl of hot chocolate and stir until the almond butter melts.

Pour the shredded coconut into the mixture and stir until it's well coated. Alternately, making sure first that the mixture is not too hot, let your kids mix it all together with their hands until it's well mixed.

Next, you can either put the two cookies in a food processor and pulse a few times to get cookie crumbles or you can put two cookies in a plastic bag, seal it and let the kids crush them with their hands.

Add the cookie crumbles to your mixture, and stir or mix with your hands until evenly coated.

Fill a muffin pan half way with the mixture and store in the refrigerator. I like using a silicone muffin pan because they pop out easily later.

After 10 minutes, take them out of the refrigerator and press the centers down with your thumb to make room for the eggs that you'll put in the middle later.

Place the chocolate nests back in the refrigerator for 20 more minutes.

Once they're solidified, remove them from the refrigerator, pop them out of the pan and place three eggs on top of each nest.

Enjoy!