Bird's Nest Easter Cookies with Toasted Coconut and Speckled Eggs (Print version)

Soft sugar cookies decorated with vanilla buttercream, toasted coconut nests, and speckled candy eggs for a festive Easter dessert.

# Ingredients:

For the toasted coconut

01 - 5 oz (140 g) sweetened coconut flakes

For the cookies

02 - 4 cups (500 g) all-purpose flour
03 - 1/2 cup (60 g) cornstarch
04 - 3/4 teaspoon fine salt
05 - 1 cup (230 g) unsalted butter, softened
06 - 1 cup (200 g) granulated sugar
07 - 2 large eggs, room temperature
08 - 1 teaspoon vanilla extract

For the buttercream

09 - 3/4 cup (170 g) unsalted butter, softened
10 - 3 1/2 cups (420 g) confectioners' sugar, sifted
11 - 1 teaspoon vanilla extract
12 - 1-2 tablespoons heavy cream
13 - Pinch of fine salt

For decorating

14 - 1 tablespoon unsweetened cocoa powder
15 - 1 tablespoon vanilla extract
16 - 1 bag mini candy-coated chocolate eggs, about 72 eggs

# Instructions:

01 - Preheat the oven to 325°F. Spread coconut flakes on a baking sheet and toast for 5-8 minutes, stirring every 2-3 minutes, until golden. Cool completely.
02 - Whisk flour, cornstarch, and salt in a bowl. In a mixer, beat butter and sugar for 2-3 minutes until pale and fluffy. Beat in eggs one at a time, then vanilla. Mix in the dry ingredients on low just until combined.
03 - Divide the dough into 2 disks, wrap, and chill for at least 1 hour. Roll to 1/2 inch thick and cut into 2 1/2 inch rounds. Place on lined baking sheets and chill the cut cookies for 10 minutes.
04 - Increase the oven to 375°F. Bake for 10-12 minutes, until the cookies are set and lightly golden at the edges. Cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.
05 - Beat softened butter until smooth. Add confectioners' sugar gradually, then beat in vanilla, salt, and enough cream to make a fluffy frosting that pipes cleanly.
06 - Mix cocoa powder with vanilla extract into a thin paste. Place candy eggs on parchment and lightly flick the mixture over them with a small clean brush. Let dry for 10 minutes.
07 - Pipe a buttercream ring around each cooled cookie. Press toasted coconut into the frosting, leaving the center open. Nestle 2-3 speckled candy eggs in the middle of each cookie.

# Good to know:

01 - Decorate only when the cookies and coconut are completely cool.
02 - Finished cookies keep best in a single layer at cool room temperature for up to 3 days.
03 - Plain baked cookies can be frozen before decorating for up to 2 months.

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