spring

Easter is my favorite holiday. I don’t go to church so I love everything else that has been slapped onto Easter. Dresses are pretty and frilly. Pastels are everywhere. There are no gifts- except candy. Cute animals decorate everything. I just about *squeee!!!* every time I see a cute little bunny on something. Plus flowers are blooming. I love how (to me) Easter celebrates spring and a new beginning. Everything is shedding winter’s greys and is layering on color. Flowers are starting to bloom everywhere from beneath your feet to above your head from overarching tree branches. And on those branches sit nests that have lovely speckled eggs on them.

These nest cookies are a perfect way to celebrate spring time! They are so easy too! The coconut part is super easy to bring together. The baking time might sound like a long process of checking them every 5 or so minutes or so but it’s just to ensure they will achieve a nice golden brown color while not letting the bottom burn. Other than that it’s super easy and so good. Coconut and chocolate go together so well so it ends up being a perfect pairing.

Spring Time Bird’s Nest Cookies

*makes 15 cookies*

Ingredients

• 1 14oz package of shredded coconut
• 1 14 oz can of condensed milk
• 1 teaspoon vanilla extract
• 1 stick unsalted butter
• 1 cup confectioners sugar
• 2 tablespoons cocoa powder
• 1 tablespoon vanilla extract
• 1 tablespoon water
• 1 bag Cadbury Mini Eggs

Process

1. Preheat oven to 350. Line baking sheets with aluminum foil or parchment paper
2. Combine the shredded coconut, condensed milk, and vanilla extract together in a large bowl.
3. Create 15 mounds of the coconut mixture. Using a spoon or your fingers, create each mound into a bowl shape to resemble a nest.
4. Bake for 10 minutes, turn the oven down to 325 and bake for 5-8 more minutes, until golden brown. Turn the oven off and then let them sit for another 5 minutes prior to removing from the oven. Gently remove the cookies from the sheet to let them cool.
5. As the nests are cooling, mix the frosting together. Using a mixer, beat the butter until light and fluffy. Sift the sugar and cocoa powder into the butter and continue mixing. Add vanilla extract and the water and mix until completely incorporated and the frosting is fluffy.
6. Put the frosting in a small piping bag or a sandiwch bag and cut the tip so you can pipe the frosting onto the coconut nests.
7. Pipe approximately 1 tablespoon of frosting into the nests. Then place 4 mini eggs into the frosting to secure them into the nests.