These Macaroon Bird’s Nest Cookies are cute, colorful and taste delicious. They’re the perfect Easter cookie!
I’m ssssoooo excited! In just over 3 weeks, we celebrate Easter.
I have lovvvvved Easter for as long as I can remember. And, this year is no exception. So, I’ve been planning for weeks thinking of which recipes to share with you on this special holiday.
And, I hope you’re as excited with my choices as the kids who search for the hidden treasures on their Great Easter Egg Hunts!
And, believe it or not, I still lovvvvve to color Easter Eggs. There’s just something calming, creative and fun about dipping the eggs into the various colors into stripes, dots and shapes that brings out the little kid in me. We all need a bit of that, right?
And later when the creative fun is done, I love opening the egg carton to reveal the colorful hard-boiled eggs and getting ready to peel their bright, cheerful shells to make into a fabulous egg salad.
It’s just plain fun in the kitchen. 🙂
When I saw these darling Bird’s Nest Cookies, I just couldn’t resist. Little delicate, chocolate Easter eggs cuddled and nestled in fluffy, sweet, decadent coconut and baked until golden deliciousness.
They are sweet, light, rich, and decadent all at the same time – absolutely perfect to celebrate a very special holiday.
Name your pleasure. Are you a milk chocolate fan?
Just be sure you save room for these. Your family will love them!
And Easter is about celebration and family.
Macaroon Bird's Nest Cookies
- 1 and 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup butter softened
- 4 ounces cream cheese softened
- 3/4 cups granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 teaspoons juice from a freshly squeezed orange
- 5 cups sweetened flaked coconut plus 1 cup reserved
- 1 10 ounce bag Cadbury Mini Chocolate Eggs
- In a medium-sized bowl, sift flour, baking powder and salt. Set aside.
- In a stand mixer, beat butter, cream cheese and sugar until light and fluffy. Add egg yolk, vanilla and orange juice and beat until smooth.
- Add flour to the butter mixture, slowly. Add the coconut and mix to combine.
- Refrigerate dough for at least 1 hour.
- Pre-heat oven to 350 degrees. One at a time, using a cookie scoop, scoop dough into 1.5 inch balls and roll in 1 cup reserved coconut.
- Arrange on an ungreased baking sheet, one-inch apart. Bake 15-18 minutes until cookies rise and are slightly browned.
- Remove from oven. Immediately press three Cadbury eggs into the center of each cookie.
- Move to a cookie rack and allow to cool.
Recipe modified from Rook No. 17 @ Macaroon Cookie Bird Nests.