STEP ONE: Lay a greased, bird-shaped metal cookie cutter atop two layers of aluminum foil. Tightly wrap the foil up to cover the cutter's sides.
STEP TWO: In a pot on medium heat, melt 1 cup coconut oil Stir in ¼ cup chopped nuts (any variety will do) and ¼ cup birdseed. Let cool to a thick but pourable consistency.
STEP THREE: Place one end of an 8-inch-long twine string into the cutter, so that most of the twine sticks out from the very top of the wing. Then slowly pour the seed mixture into the cutter until it almost reaches the top. Let harden at room temperature, then freeze for an hour. Pop the shape out of the cutter and hang outside.