Birds Nest Cookies – This Spring dessert recipe also doubles as a fun activity for kids. Sugar cookies topped with vanilla frosting, toasted coconut and egg shaped candies. Fun, festive, and delicious!
We’re soaking up every minute of Spring and looking forward to Easter. Our four year old, Jake, is very excited about hunting for eggs, finding out what will be in his Easter basket, and eating as much pastel colored candy as I’ll allow. To be honest, I’m not the hugest fan of typical Easter activities. I’m majorly creeped out by the “Easter Bunny” at the mall, Cadbury Eggs and Peeps make my stomach turn, and dyeing eggs doesn’t really excite me.
But, LOOK- I found something to get excited about … Sugar Cookie Bird’s Nests! Aren’t they adorable?
Jake and I whipped these up last week, and we had so much fun with them. This was my first time making bird’s nest cookies. I’ve seen many variations using all kinds of ingredients. I knew that for this version I wanted to use a sugar cookie as the base (because, yum), and build the bird’s nest on top of it.
Bird’s Nest Cookies
- Sugar cookies
- Vanilla frosting
- Toasted coconut
- Candy eggs
I made the cookies and frosting from scratch, but if you’re looking for a shortcut, you could absolutely sub store bought cookies and/or frosting, and assemble them the same way. This is a great activity to share with kids. While decorating our cookies, Jake and I talked about the changing season, birds building their nests, and the fact that birds eggs are not actually made of chocolate (ha!).
In addition to being adorable, these cookies are super tasty. Tender sugar cookie, rich vanilla frosting, sweet toasted coconut, and chocolate candies – how could they not be good?
Sugar Cookie Bird's Nests
- 12-18 sugar cookies baked and cooled (see note)
- 6 tablespoons unsalted butter softened
- 1 3/4 cups powdered sugar sifted if lumpy
- 3 teaspoons milk
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups sweetened shredded coconut toasted (see note)
- Small egg shaped candies I used egg shaped M&M's
- Using an electric mixer, beat butter, powdered sugar, milk, and vanilla extract. Start the mixer on low and slowly increase the speed. Beat on medium-high for a full minute, until light and creamy. If you prefer the consistency thicker or thinner, add more milk or powdered sugar as needed.
- Spread the top of each sugar cookie with frosting, leaving a small border around the edge. Immediately top with toasted coconut, and lightly press it down to make it stick to the frosting.
- Place a small amount of frosting on the egg candies (as the "glue"), and place three eggs in the center of each cookie. Lightly press the eggs down to stick to the coconut.
I use this recipe for my sugar cookies.
To toast coconut: place shredded coconut in a dry skillet over medium heat. Cook, stirring frequently, until golden brown and fragrant, about 6 minutes. Cool.