Another week, another Chocolate Chip Thursday! This week, I’m happy to share with you another guest post. Now, I *know* I have a tendency to babble about how great each of my guest post bloggers are, and well, today’s no exception. I’m fairly confident Allie and I are long lost twins (born nearly 3 years apart). Actually, Allie’s passion for Duke basketball would probably have my own dad wanting to trade me in – dad is a Duke fan amidst an entire state of Orange fans (who, buy the way, were ranked as #3 for next season!)
Okay… cookie time!
Easter is just around the corner. Are you ready? If not, don’t worry, I’ve got you covered. I’ve got a cute last minute recipe that is simple, quick and kid-friendly.
Hi I’m Allie and I blog over at Live Laugh Eat. I love to bake, run, photograph food, and ramble about my life.
When Liz asked me for a spring-themed recipe involving chocolate, I was a bit stumped. I mean, I could try and make a chocolate bunny…? I think it’d be easier to buy one though. Then I saw these Reese’s Pieces pastel eggs at the store and knew it was fate. THEN I found a bird’s nest cookie recipe on the M&M’s website and bells started ringing in my head!
Nest—coconut sugar cookie
Eggs—Reese’s Pieces Pastel Eggs
The first step is to lightly toast the coconut flakes. Do not, and I repeat, DO NOT check your email during this time. It’s going to do nothing for awhile and then BAM all of a sudden it’s going to get dark…really fast. Trust me, I learned the hard way…
The recipe is really simple. You roll sugar cookie dough in toasted coconut flakes and press down in the center with your thumb to make a bird’s nest. Then after it’s baked and cooled, you fill the nest with candy coated chocolate eggs. Ta da!
Coconut Bird’s Nest Cookies
Slightly adapted from the M&M’s website
- 1 1/4 cups sweetened shredded coconut
- 1 cup butter, melted
- 1/2 cup sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1 cup white whole wheat flour (or all-purpose flour)
- 3/4 tsp salt
- 1 cup Reese’s Pieces eggs or other candy coated chocolates
Preheat oven to 300* F. Toast shredded coconut for ~10 min. or until lightly golden. Stir occasionally to prevent burning. Remove coconut from the oven and set aside. Turn up the oven temperature to 350* F. In a large bowl, beat butter and sugar together until fluffy. Next, beat in egg and vanilla. Add flour and salt and stir until thoroughly combined. Take a spoonful of dough and form a ball. Roll it in toasted coconut. Place on a cookie sheet and press thumb down into the center to form a nest shape. Repeat with the remaining dough, placing cookies 2 inches apart. Bake at 350* F for 12 min. or until golden brown. Cool before filling nest with candy coated chocolates.
Makes 2 dozen cookies.
I’ll take these cookies over chocolate bunnies any day. The funny thing is, Allie is allergic to peanuts, but she unselfishly knows how much the rest of us *love* our peanut butter filled candies. If you need a tasty treat to enjoy this Easter Sunday, give these a try!
Thanks again, Allie!