Birds Nest Cookies
These Birds Nest Cookies are both chewy and crispy, and full of chocolate goodness. Use your favorite Easter candies. Cookies keep well for several days.
Servings: 12 cookies
Ingredients
- ⅔ cup sweetened condensed milk
- 1 large egg white
- 1 ½ teaspoons pure vanilla extract
- ⅛ teaspoon table salt
- 3 ½ cups sweetened shredded coconut
- 1 cup hazelnut or chocolate spread, see notes
- 36 Cadbury mini egg candies,
Instructions
- Preheat oven to 325F and line a baking sheet with parchment paper or silicone baking mat.
- In a bowl, stir together the sweetened condensed milk, egg white, vanilla extract, and salt until combined. Add coconut and stir to mix well.
- Scoop 2 TB dough and form into a nest shape, using wet hands as it prevents sticking.
- Bake 25-30 minutes or until golden brown. Remove from oven and depress center again if needed. Cool completely.
- Once nests are completely cooled, fill with hazelnut or chocolate spread and place 3 candies in the center of each cookie. Store in airtight container.
Notes
- For the best results, make sure to use sweetened shredded coconut. It adds the perfect amount of sweetness and helps the cookies hold their shape.
- Wetting your hands before shaping the dough into nests will prevent it from sticking to your hands, making the process much easier.
- You can use any flavor of frosting in place of the chocolate or hazelnut spread.
- Use any other type of easter egg-shaped candies you'd prefer.
- These cookies are best enjoyed within the first 1-2 days after baking for the ultimate freshness.
- This recipe is part of our Cookie Recipes Collection.
Nutrition (per serving)
Calories: 391kcal | Carbohydrates: 46g | Protein: 5g | Fat: 22g | Saturated Fat: 19g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 141mg | Potassium: 259mg | Fiber: 3g | Sugar: 42g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 2mg