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Macaroon Bird's Nest Cookies

Macaroon cookies made with coconut, cream cheese and topped with Cadbury Chocolate Eggs, for a decadent and festive Easter treat!
Course: Dessert
Author: Kristi


  • 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.


Makes 3 dozen cookies.