If there is one thing my family has come to expect over the years, it’s that I’ll make my Bird’s Nest Cookies every Easter.
I’ve been making them for probably 20 or more years now, and I don’t think I’ve ever missed a year making them for Easter. They are totally addictive, I’m not sure what happens to the chemical makeup of the mini egg when it’s in the oven, but something magical happens. If you enjoy mini eggs and macaroons, you gotta make these cookies!
I’ve only ever shared this recipe with two or three people, so you should feel pretty special that I’ve decided to share it with all of you 😉
- 2 cups flour
- 1 Tbsp baking powder
- ¼ tsp salt
- ¾ cup of butter (I bet these would be great with coconut oil too) at room temperature
- 1 8-ounce brink of cream cheese softened
- 1 cup white sugar
- ¾ tsp almond extract
- 1 package (7 ounces) of sweetened, flaked coconut
- 2 colours of food colouring
- About 120 mini eggs or eggies.
- Mix flour, baking powder and salt in a medium-sized bowl until blended.
- Beat butter and cream cheese in a large bowl with a mixer. Add sugar and almond extract. Beat 2 minutes or until fluffy.
- With mixer on low speed, gradually add flour mixture and 1 cup of loosely packed coconut to butter and cream cheese mixture until well blended.
- Cover and refrigerate for 45 minutes or until firm enough to handle.
- Meanwhile put ½ of the remaining coconut in a jar with a tight fitting lid. Add 2-3 drops of food colouring, put the top on the jar and shake to colour the coconut. Repeat with remaining coconut using a second colour of food colouring. Combine coconut in one bowl.
- Heat oven to 350 degrees. Have cookie sheets (lined with parchment) ready. spoon dough into tablespoon sized balls and roll in coloured coconut then place on cookie sheet 2 inches apart.
- Press one mini egg into the centre of each cookie, then bake for 12 minutes
- After 12 minutes remove cookies rom oven and press two more mini eggs into the centre of the cookie to look like eggs in a nest. Return cookies to the over for an additional 4-6 minutes or until edges are firm and coconut starts to turn golden.
- Cool on rack 5 minutes before removing cookies from the cookie sheet to cool completely.
Please let me know if you make them this easter, I’d love to know what you think of them! Now I must go try to resist the urge to eat the entire batch 😉