Life at Cloverhill

Easter Recipe Spring

Easter Egg Nest Cookies

All week I wanted to make an Easter themed treat, so when I saw this recipe for Easter Egg Nests at Bright Ideas, I thought I’d give it a try. In the end they turned out kind of crumbly and I had a hard time getting the toasted coconut to stay on, but they still looked cute and tasted pretty good.

I wasn’t the biggest fan, but the boyfriend was happy to eat them up and he even added a few white chocolate chips to some (he’s a huge white chocolate fan) and they turned out pretty good too.

I prefered to just eat the little chocolate eggs out of the centers 🙂 I made some of them with the Whoppers Robin Eggs and others with the Cadbury Mini Eggs.


What you’ll need:
1 cup Flaked Coconut
3/4 cup Butter, softened
1/3 cup Granulated Sugar
1 large Egg
1/2 tsp Vanilla Extract
2 cups All Purpose Flour
3/4 tsp Salt
1 1/2 cups Milk Chocolate Eggs

Preheat oven to 300°F.


Spread coconut on a non-greased cookie sheet. Toast in oven, stirring occasionally, until it turns light golden, about 25 minutes. Remove and let cool.
Turn oven temperature up to 350°F.


In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and vanilla.



In a medium bowl, combine flour and salt.
Blend dry ingredients into creamed mixture.


Form dough into 1-1/4 inch balls. Roll heavily in toasted coconut.


Place cookies 2 inches apart on a parchment lined cookie sheet. Make indentations with thumb in the the center of each cookie. Bake 12-14 minutes or until golden brown.


Remove and let cookies cool completely. Fill the indentations with milk chocolate eggs.

If you find a better way to stop them from crumbling and get the coconut to stick, please let me know! Otherwise, I’ll just keep eating the chocolate eggs out of the centers 🙂



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