Yes yes – cookies again – today its Toasted Coconut Bird’s Nest Cookies!
According to my calendar, it’s been autumn in Australia for a month. By this time in Canada, I would have been on my tenth or twelfth pumpkin spice latte, been basking in the colorful display of dying deciduous trees, and have baked at least two apple crumbles. But it seems Canberra has a different idea than I do about this particular season. In its mind, people wear flip-flops thongs straight through until winter, folks paddle around oceans until dinner time, and the thought of cozy sweaters is all but a dream. Well, I miss my cozy sweaters and lattes and apple-baked goodness, Australia, and I want them back! I can’t very well run the oven for hours in 32 C weather, can I? Sigh.
I guess for now I’ll be satisfied with these Easter-themed cookies. Honestly, how can I be mad about the seasons when I have these adorable bird’s nest cookies on my counter?! There’s just too much cute to be angry!
When I started to think about what treats I would bake to celebrate Easter this year, I knew I wanted to make something baby animal themed. Easter to me marks renewal. I grew up in a household where we celebrated both the religious and commercial aspects of the holidays. On Easter Sunday we would wake early, go on a short egg scavenger hunt around the house, attend 11 o’clock mass, and then head out for a beautiful brunch with my grandparents and sometimes my extended family. But one thing I always took away from Easter, religious or not, was the theme of rebirth and renewal. Part of it was the emergence of spring around the holiday – trees begin to bud, the winter frosts subside, and baby animals are born. I wanted to bake something that reflected the meaning I inferred from this season, so I settled on making bird’s nests complete with mini chocolate eggs!
To make the cookie “nests” I chose to use a thimble cookie, lightly spiced with cinnamon, nutmeg, and allspice, as my base. (Gotta get my fall flavors somewhere!) The thumbprint center is perfect for holding the Cadbury mini egg bird’s eggs! I frosted the tops of the cookies with a decent layer of royal icing, and submerged them in toasted coconut to make the bird’s nest “straw.” I think they turned out rather well!
When you’re frosting and dipping the cookies in coconut, don’t worry if they get a little messy. Royal icing is naturally a bit drippy, and if the coconut is sort of all over the place, it gives the illusion of a proper bird’s nest. Have you ever seen perfectly round, carefully constructed down to the last twig nest in nature? I haven’t. Messy is realistic. We like a little realism in our baking.
These cookies would be perfect for an Easter party or get-together. They’re cute, kids can easily get involved in the decorating process, and they make a wonderful centerpiece at any holiday feast!
If you make my Toasted Coconut Bird’s Nest Cookies recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
For the cookies: 1/2 cup (113g) unsalted butter, softened For the royal icing: 1 egg white Cookie Dough Instructions Coconut Instructions: Cookie Instructions: Icing Ingredients Assemble the bird’s nests: Try out our Toasted Coconut Bird’s Nest Cookies recipe and post your results below in the comments…
How do you make Toasted Coconut Bird’s Nest Cookies
1/4 cup granulated sugar
1 tbsp packed brown sugar
1 egg yolk
1 tsp vanilla extract
1/4 tsp baking powder
1/2 tsp cinnamon
1/8 tsp nutmeg
scant 1/8 tsp all spice
1 cup + 1 tbsp all-purpose flour
3/4 cup unsweetened shredded coconut, for decorating
125g Cadbury mini eggs, for decorating
1 tsp lemon juice
1/2 tsp vanilla extract
2 cups confectioner’s sugar
For the cookies:
1/2 cup (113g) unsalted butter, softened
For the royal icing:
1 egg white
Cookie Dough Instructions
Assemble the bird’s nests:
Try out our Toasted Coconut Bird’s Nest Cookies recipe and post your results below in the comments…