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Sugar cookies topped with coconut and egg shaped candies.
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5 from 1 vote

Bird's Nest Cookies

Sugar cookies topped with vanilla frosting, toasted coconut, and chocolate eggs. Perfect little bird's nests - a great Spring dessert!
Course Dessert
Cuisine Dessert
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 12
Calories 150kcal


  • 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.


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.


Calories: 150kcal | Carbohydrates: 19g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 11mg | Sodium: 56mg | Potassium: 31mg | Sugar: 15g | Vitamin A: 120IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 0.3mg