For the Coconut Flakes:

Cup of Yum
1. Preheat oven to 325F.
2. Spread out coconut on a baking sheet.
3. Bake for about 5 -10 min.

For the Cookies:

1. Increase oven temp to 375F.
2. Sift flour, salt, cornstarch into a medium bowl. Give it a whisk.
3. In a standing mixer fitted with a paddle attachment, cream the butter and sugar together until fluffy.
4. Scrape down the bowl before adding eggs.
5. Add eggs. Mix until combined.
6. Add dry ingredients to the wet.
7. Mix on low with a paddle attachment until just combined. Drizzle in vanilla.
8. Transfer dough to parchment paper.
9. Roll into a disk.
10. Chill for about 1 hour.
11. Press to flatten and roll between 2 pieces of parchment paper.
12. Roll dough to ½ inch.
13. Use 2.5 inch circle cookie cutters.
14. Place cookies onto a baking sheet with a silpat.
15. Bake for 12 min.
16. Let cool before decorating.

For the Buttercream:

1. In a standing mixer fitted with a paddle attachment, cream butter and confectioners sugar together. Add a cream and vanilla.
2. Transfer to a piping bag.
3. Snip off the tip.

For the Speckles:

1. Mix cocoa powder and vanilla in a bowl.
2. Using a paint brush, splatter chocolate eggs with mixture to create a speckled, robin’s egg look.

For the Assembly:

1. Pipe a ring of buttercream on each cookie.
2. Press on toasted coconut to create a nest look. 
3. Add speckled eggs to the nest.