Easter Nest Coconut Cookies

Easter Nest Coconut Cookies are super easy to make and fun to eat. This recipe offers you two different ways!

This post was originally published in April 2015. I have uploaded new photos and improved the recipe by adding the second way – more chewy and less sweet cookies. However, the blog post itself remains the same.

Easter

Easter is one of the most solemn and significant holidays with the deepest historical and religious roots. However, besides this context Easter has always been one of the brightest time of a year to me.

Easter is about waking up everything around us. Easter is about the anticipation of spring coming after long (And sometimes severe) winter. Easter is about birds coming home.

Easter is about lovely symbols such as bunnies or even better chocolate bunnies :)

Finally, Easter is about scrumptious food. Sure, all these meals associated with Easter like Easter eggs and breads have existed through history and have been the profound traditions since the dawn of time, but they are the rich delicious meals too.

And they are often cute too – I am talking about chocolate bunnies again :)

Easter Nest Coconut Cookies

Today I’ve got some pretty and delish cookies too.

First time ever I tried them 2 years ago, and they turned so good that this year I decided to repeat them. They are soft and chewy at the same time. They’ve got the distinctive coconut and almond flavors not being too sweet which is a great advantage of them. Plus, topped with colorful chocolate eggs, they are so beautiful and so about Easter, aren’t they?

I love them since they are quite photogenic as well!

But not only is this post about the cookies but also about the towels which I bought 2 years ago and have been using as my Easter props. Aren’t they gorgeous too? The only one issue is that they are the way too pretty. It’s kind of a destructive way when it’s such a challenge to fit the food:)

For instance, having taken one hundred snaps or around that, I was able to pick just a few of them where the cookies and the props work together but not the towels separately. Indeed, it’s supposed to be about the cookies, isn’t it?

But perhaps I will take some pictures of these towels without any distractive food.

That doesn’t sound weird at all, right?

Looking for more Easter Ideas?

Easter Nest Baked Donuts

Soft Easter Cookies

You can also check my Instagram for more Easter photos!

Easter Nest Coconut Cookies

Recipe by Ben | HavocinthekitchenCourse: Cookies, Easter

Servings

20-30

cookies

Prep time

10

minutes

Cooking time

10

minutes

Baking time

15

minutes

These Easter Nest Coconut Cookies are super easy to make and fun to eat. This recipe offers you two different ways!

Ingredients

• Easter Nest Coconut Cookies (First Variant):

• 1 and 1/2 cups all-purpose flour

• 1 tsp. baking powder

• 1/2 tsp. salt

• 3/4 cup (1 and 1/2 sticks) unsalted butter

• 2 cups miniature marshmallows

• 1/2 cup sugar

• 1 egg

• 1 tsp. vanilla extract

• 1/2 tsp. almond extract

• 3 and 3/4 cups sweetened coconut flakes, divided

• chocolate-coated eggs

• ~ 1/2 cup white chocolate, chopped and melted

• Easter Nest Coconut Cookies (Second Variant):

• 1 and 1/2 cups all-purpose flour

• 1 tsp. baking powder

• 1/3 cup coconut oil, melted (~1/2 cup melted)

• 2 cups miniature marshmallows

• 3 tbsp. sugar

• 1 egg

• 1 tsp. vanilla extract

• about 3 cups of unsweetened coconut, divided

• ~ 1/2 cup white chocolate, chopped and melted OR 1/2 cup mini marshmallows

• chocolate-coated eggs

Directions

• Easter Nest Coconut Cookies (First Variant):
• Heat oven to 185 degrees C (375 degrees F). Line a baking tray (trays) with parchment.
• In a bowl, stir together the flour, baking powder and salt.
• Microwave or heat on the stovetop the butter and marshmallow just until melted.
• Beat sugar, egg, vanilla and almond extract in a separate bowl. Add the butter-marshmallow mixture, beating until light and fluffy, about 1 minute.
• Gradually add the flour mixture, beating until blended.
• Stir in 2 cups coconut. You will get moist and sticky dough.
• Shape the dough into small (one inch) balls and roll them in the remaining coconut. Place the cookies on the sheet. Use your thumb (or the handle of a large wooden spoon) to press an indentation into each ball of cookie dough.
• Bake 8 to 10 minutes or just lightly browned. Remove from oven and cool.
  Place a little of melted marshmallow in the middle and arrange a few chocolate eggs. Let it set.
• Easter Nest Coconut Cookies (Second Variant):
• Steps 1 and 2 from are the same.
  
• Microwave or heat on the stovetop the marshmallows. Melt the coconut oil.
• Beat (with a whisk) the sugar, egg, and vanilla in a separate bowl. Add the oil-marshmallow mixture, beating until light and fluffy, about 1 minute.
• Gradually add the flour mixture, mixing with a spatula until blended. Stir in 2 cups coconut.
• Shape the dough into small (one inch) balls and roll them in the remaining coconut. Place the cookies on the sheet. Use your thumb (or the handle of a large spoon) to press an indentation into each ball of cookie dough.
• Bake 10 to 14 minutes or nicely browned. Check the cookie halfway – most likely the cookies will slightly spread and the indentation bounce back. If that’s the case, quickly press again in the same spots, and finish baking. Remove from oven and cool.
• Place a little of melted chocolate OR marshmallow in the middle and arrange a few chocolate eggs. Let it set.

Notes

• Variant 1 – way sweeter and softer cookies. Variant 2 is less sweet, with the dense, very chewy texture similar to macaroons. Of course, you can use unsweetened coconut in variant 1 and sweetened in variant 2.
• Variant 1 yields more than 30 cookies, while variant 2 – about 20. However, the number may vary depending on the size.

Ben | Havocinthekitchen

Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.