Bird's Nest Cookies
Make Bird's Nest Cookies with toasted coconut and candy eggs for 30 charming treats.
Ingredients
- 90 candy coated chocolate eggs
- ⅔ cup all-purpose flour
- 5 ½ cups sweetened coconut flakes
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- pinch salt
Instructions
Step 1: Preheat and prep
Preheat the oven to 350°F and line a large rectangular baking sheet with parchment paper. Make sure the parchment is smooth and the sheet is set aside on the painted pine wood surface so everything stays organized and ready when the dough is mixed.
Step 2: Mix the dry ingredients
In a wide mixing bowl combine the all-purpose flour, sweetened coconut flakes, and a small pinch of salt. Use a gentle folding motion to evenly distribute the fine flour into the shredded coconut so the mixture reads as a cohesive, textured base of pale ivory and cream, flecked with long coconut strands.
Step 3: Add the wet and form the sticky dough
Pour the sweetened condensed milk and vanilla extract into the dry mixture and stir until a uniformly glossy, sticky coconut dough forms. The mixture should cling together in rough clumps, shiny from the condensed milk, with visible fiber strands of coconut coated in a slightly translucent sheen.
Step 4: Portion, shape and nest on the pan
Divide the sticky dough into roughly 30 equal pieces and, with slightly wet hands to prevent sticking, roll each into a compact 2" disk, then press your thumb into the center to create a shallow nest indent. Place each formed nest on the prepared parchment-lined rectangular baking sheet, spaced evenly so the warm edges can brown during baking.
Step 5: Bake, re-shape while warm, and cool on the pan
Bake the nests until the edges and small peaks of coconut are lightly golden-brown, then remove and let sit for about a minute. While still soft, press the center indent again and gently reshape any stray coconut strands so each cookie keeps a clear nest cavity, then allow the cookies to cool completely on the same pan so they set into their final chewy-crisp texture.
Step 6: Fill the nests and present
Once fully cool, nestle three pastel candy-coated chocolate eggs into the center of each cookie, letting their smooth, speckled shells contrast the rough toasted coconut. Arrange the finished Bird's Nest Cookies in a tidy rectangular grouping on a shallow rectangular serving tray or the same rectangular pan for a cohesive presentation.
Notes
- Use slightly wet hands to shape nests to prevent sticking.
- Add candy eggs only after cookies are completely cool to avoid melting.
- Toast the coconut lightly for a nuttier flavor before mixing.
- Store in an airtight container with parchment layers to keep shape.
- Warm briefly in a 300°F oven to refresh crispness before serving.