Easy Bird's Nest Cookies
User Reviews
5
Easy Bird's Nest Cookies
Description
These cookies use a creamed mixture of softened butter and granulated sugar, combined with eggs, all-purpose flour, and cocoa powder for a chocolaty cookie base. Vanilla extract adds subtle flavor. The dough is portioned onto a greased baking sheet and baked until set but still soft enough to handle.
While still warm, the cookies are spread with a smooth icing made by whisking powdered sugar with coconut milk. The icing applied in a circular motion leaves the edges bare for a nest effect. Each cookie is then dipped into sweetened shredded coconut to resemble the nest’s texture and topped with Cadbury Mini Eggs placed as nest contents.
This process yields cookies that combine soft cocoa texture with creamy, slightly sweet coconut topping and festive candy garnish. They serve well as a seasonal dessert or sweet snack and can be prepared in advance.
Ingredients
- For the Bird's Nest Cookie Dough:
- ½ cup butter softened, or 1 stick, unsalted
- ⅔ cup granulated sugar white
- 2 egg at room temperature, large
- 1 cup all-purpose flour
- 3 - 4 tablespoons baking cocoa powder
- ½ teaspoon vanilla extract pure
- For the Bird's Nest Cookie Topping:
- 1 cup powdered sugar
- 2 tablespoons coconut milk
- coconut sweetened shredded
- Cadbury Mini Eggs
Instructions
- To prepare the cookie dough: Preheat oven to 180°C/350°F. Grease/Spray a large baking sheet with non-stick cooking spray. Set aside.
- In the electric mixer with a paddle attachment, cream butter and sugar until fluffy. Add one egg at a time, beating well after each addition, until just incorporated into the dough. Add both the flour and the cocoa powder, beating only until mixture is homogeneous. Stir in the vanilla.
- Scoop dough with a cookie scoop and drop over the greased baking sheet, spacing at 2 inch (5 cm) intervals. Bake for 8 to 10 minutes. Transfer baking sheet to a rack and let cookies rest for about 3 to 5 minutes or until they can be handled without breaking apart.
- Meanwhile, prepare the topping. In a small bowl, whisk in the sugar and coconut milk together until smooth. Spread the icing on top of each of the slightly warm cookies in a circular motion, sparing the edges. Let rest for 3 to 5 minutes. Dip each cookie, icing-side down, into shredded coconut, or simply place a mound of shredded coconut on top of the cookies. Drip a bit of icing on the center of the cookies to serve as glue for the mini eggs, and decorate with 3 mini eggs. Enjoy!
User Reviews
Overall Rating
5
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