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.
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.
How to Make Bird’s Nest Cookies:
- Sugar cookies – I use homemade sugar cookies as the base for this recipe. Feel free to use plain store bought sugar cookies or make your own with packaged cookie dough.
- Vanilla frosting – You can go the homemade route, or store bought – your choice!
- Toasted coconut – This makes up the “nest”.
- Candy eggs – I used egg shaped M&M’s, but feel free to choose your favorite egg shaped spring candy.
Bird’s Nest Cookies with Coconut:
This recipe uses toasted coconut as our “nest”. Place sweetened, shredded coconut in a dry skillet and toast, tossing frequently, until fragrant and light golden brown.
How To Store Bird’s Nest Cookies:
I like to store these cookies in the fridge and bring them to room temperature shortly before serving. They are best if consumed within 24 hours.
This is a great activity to share with kids. And 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?
Bird's Nest Cookies
- 12-18 sugar cookies, baked and cooled (see note)
- 6 tablespoons unsalted butter, softened
- 1 ¾ cups powdered sugar, sifted if lumpy
- 3 teaspoons milk
- ½ teaspoon pure vanilla extract
- 1 ½ 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.
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.