Bird’s Nest Cookies

Happy Easter!!!

Bird’s Nest Cookies

Yield: 24 cookies

Bird's Nest Cookie

Bird's Nest Cookie

  • 1¼ cups sweetened flaked coconut
  • 2 cups unbleached all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • ½ cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • about 60 mini robins eggs (the speckled malted delicious ones you can only find at Easter)
  1. Preheat oven to 350°F.  Spread the coconut in an even layer on a rimmed baking sheet and bake for 8-10 minutes, stirring every 2 minutes or so, until golden brown (watch this carefully!! Once coconut takes a turn towards the dark side, it’s ruined forevermore).  Let cool on baking sheet (or if you’re like me and only have the two good baking sheets, transfer the coconut to a pie plate or cake pan).  Line two baking sheets with parchment paper or silicone baking sheets.
  2. Sift flour, baking soda, and salt together onto a sheet of parchment (y0u can reuse the same sheet almost indefinetely if it’s just for the sifting).  Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium high speed for 2 minutes, or until light and fluffy.  Add in the egg and vanilla extract; beat well.  Adjust the mixer to low; slowly pour in the flour mixture and stir until just combined.
  4. Roll the dough into 1¼ inch balls.  Roll each ball in the toasted coconut (be sure to coat thoroughly).  Place the coconut coated dough balls onto prepared baking sheets, spacing 3 inches apart, twelve balls per sheet.  Press your finger straight down into the middle of the balls for tall high nests, or wiggle it around a little for wide flat nests.
  5. Bake for 10-12 minutes, or until golden.  Let cool completely on baking sheets.
  6. To serve, place 3 candy eggs in the center of the cookie. I like to match the colors (the blue is the most natural looking), but they look just as cute with a mishmash of colored eggs.

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