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Easter Cookies
The cutest bird's nest Easter cookies made with a simple cookie topped with vanilla buttercream, toasted coconut and chocolate flecked eggs.
Course
Dessert
Cuisine
American
Prep Time
1
hour
hour
Cook Time
12
minutes
minutes
Total Time
1
hour
hour
12
minutes
minutes
Servings
24
cookies
Calories
240
kcal
Author
John Kanell
Ingredients
For the Coconut Flakes:
5
oz
coconut flakes
sweetened
For the Cookies:
4
cups
all-purpose flour
500g
¾
tsp
salt
½
cup
cornstarch
60g
2
sticks butter
230g, room temp
1
cup
sugar
240g
2
eggs
1
tsp
vanilla extract
For the Buttercream:
1 ½
sticks butter
200g, unsalted, room temp
½
bag
confectioner’s sugar
350g
1
tsp
vanilla extract
1
tbsp
heavy cream
For the Chocolate Speckle:
1
tbsp
cocoa powder
nice quality
1
tbsp
vanilla extract
1
bag
chocolate eggs
Instructions
For the Coconut Flakes:
Preheat oven to 325F.
Spread out coconut on a baking sheet.
Bake for about 5 -10 min.
For the Cookies:
Increase oven temp to 375F.
Sift flour, salt, cornstarch into a medium bowl. Give it a whisk.
In a standing mixer fitted with a paddle attachment, cream the butter and sugar together until fluffy.
Scrape down the bowl before adding eggs.
Add eggs. Mix until combined.
Add dry ingredients to the wet.
Mix on low with a paddle attachment until just combined. Drizzle in vanilla.
Transfer dough to parchment paper.
Roll into a disk.
Chill for about 1 hour.
Press to flatten and roll between 2 pieces of parchment paper.
Roll dough to ½ inch.
Use 2.5 inch circle cookie cutters.
Place cookies onto a baking sheet with a silpat.
Bake for 12 min.
Let cool before decorating.
For the Buttercream:
In a standing mixer fitted with a paddle attachment, cream butter and confectioners sugar together. Add a cream and vanilla.
Transfer to a piping bag.
Snip off the tip.
For the Speckles:
Mix cocoa powder and vanilla in a bowl.
Using a paint brush, splatter chocolate eggs with mixture to create a speckled, robin’s egg look.
For the Assembly:
Pipe a ring of buttercream on each cookie.
Press on toasted coconut to create a nest look.
Add speckled eggs to the nest.
Video
Notes
Rolling the dough out between layers of plastic wrap makes moving it around, as well as storing it in the fridge or freezer, much easier.
When you toast the coconut make sure to remove it half-way through baking and toss it around as the edges will burn quickly.
Make sure to let the cookies cool for at least 5 minutes to set before moving to a cooling rack to cool completely
The cookies need to be cooled completely before frosting
For making buttercream your butter needs to be at room temperature and soften to avoid lumps
Make sure to add the confectioner's sugar gradually when making the buttercream to avoid making a mess
You can store the cookies in a cool dry place for up to 5 days or can be frozen
Nutrition
Serving:
1
cookie
|
Calories:
240
kcal
|
Carbohydrates:
30
g
|
Protein:
2
g
|
Fat:
8
g
|
Saturated Fat:
3
g
|
Cholesterol:
5
mg
|
Sodium:
110
mg
|
Potassium:
23
mg
|
Sugar:
22
g
|
Calcium:
20
mg
|
Iron:
0.2
mg