Easter is almost here and to make it a little more fun I am sharing with you today these fun Birds Nest Coconut Sugar Cookies. They are so darling and fun for any Easter festivity. They are also delicious! This cookie is basically a spin off of Swigs coconut sugar cookies. This one is a sugar cookie with coconut and almond frosting topped with toasted coconut and mini Cadbury eggs on top.
Easter is one of my favorite holidays. I love the meaning of Easter and how it helps me reflect on all my many blessings. I love my family so much and am so grateful for Christ’s Atonement and Resurrection so that I can be with them forever!
Easter also always brings out my most favorite colors. Bright, clean, and light. I love decorating for Easter. This year having it so early has thrown me off a bit though. I feel like it has come so fast, I’m not ready to take my Easter decorations down yet. Ill probably keep them up for the rest of spring!
Me and my boys had a lot of fun making these. They loved rolling the dough into balls and then squishing them down with our cup. They only bake for 8 minutes so I felt like it was pretty easy to pop these out. It was fun decorating them and then later we passed them out to our friends as a little Easter treat.
- 1 C Butter, Softened
- 3/4 C Vegetable Oil
- 3/4 C Powdered Sugar
- 1 1/4 C Sugar
- 2 Tbls Water
- 2 Eggs
- 1 tsp Coconut Extract
- 5 1/2 C Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Cream of Tartar
- 1 tsp salt
- 1/2 C Butter, Softened
- 3/4 C Sour Cream
- 1/2 tsp salt
- 1 tsp Coconut extract
- 1/2 tsp Almond extract
- 2 Tbls Milk
- 6-7 C Powdered Sugar (more if you want it thicker)
- 1 bag Shredded Coconut
- 1 bag Mini Cadbury Eggs
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Pre-heat oven to 350.
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In a mixer mix together butter, oil, sugars, water, eggs, and extract until smooth.
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Combine dry ingredients into separate bowl and add it slowly to the wet mixture.
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Roll into balls, mine were about 1.5 inches in diameter and place on a greased cookie sheet.
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To give cookies their shape and cracked edges. Place 1/4 cup sugar into a bowl. Take the bottom of a glass cup and dip it into the sugar, if it dosent stick, wet the bottom of your cup. Then you press it into the center of your ball of dough. Keep the pressure even and keep pressing until you have edges around your cup. The bottom of my cup was about 2.5 inches in diameter.
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Bake for 8 minutes. Let cool for about 2 minutes and then remove and let cool completely.
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Add all ingredients except powdered sugar into your mixer and mix until smooth. Slowly add in your powdered sugar. If you want it thicker add more powered sugar until your liking. Frost the middle of your sugar cookie.
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To toast your coconut place about 1 cup in a frying pan with heat at medium-low keep stirring it around until it browns. It can burn quickly so make sure to keep stirring continually. Once you have the color you desire remove immediately from pan. Place in the center of cookie to create your nest.
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Place Mini Cadbury eggs on top.
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Refrigerated until ready to serve.
sincerely,
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