Let's Dish / Springtime Recipes

Bird’s Nest Sugar Cookies

These Bird’s Nest Sugar Cookies are fun-to-make & the perfect Easter treat for all ages.

Make these Bird’s Nest Sugar Cookies in full-size muffin tins or make them mini for the kiddos!

Total time: 1 hour
Prep time: 25 minutes
Bake time: 14 – 16 minutes
12 – 24 Servings
Ingredients
  • 2 packages Sweet Loren’s Sugar Cookie Dough
  • ½ cup shredded coconut
  • 2 sticks unsalted butter (at room temperature) or 8 oz solid coconut oil
  • 1 pound confectioners sugar
  • 3 teaspoons vanilla extract
  • ½ cup melted chocolate or 1 tablespoon cocoa powder
  • Chocolate candy eggs
Preparation
  1. Preheat oven to 325°F and let Sweet Loren’s Sugar Cookie Dough come to room temperature so it becomes soft to touch.
  2. Grease a 12-count muffin pan or 2, 24 count mini muffin tins. You can do half & half, creating some larger & some smaller Bird’s Nests.
  3. Combine 1 1/2 portions of cookie dough & mix in 1 teaspoon coconut shreds. Then, roll into one ball & roll in any leftover coconut. Repeat with remaining cookie dough. If making mini Bird’s Nests, use ½ portions of cookie dough & roll with ½ teaspoon shredded coconut each.
  4. Place coconut-coated cookie dough balls into muffin tins.
  5. Bake for 14-17 minutes until cookies have risen into cookie cups and edges are lightly golden.
  6. Cool pan on a wire baking rack for at least 25 minutes. Don’t remove the cookie nests from pan until completely cooled. The center of your cookie cups should sink in as they cool.
  7. Meanwhile, make the buttercream icing. Beat butter (or solid coconut oil that hasn’t melted yet) in a bowl with an electric mixer for 5-6 minutes, until light and fluffy. Add in 1 cup of confectioners sugar at a time, beating on medium speed in between each addition. Once all confectioners sugar is added, mix in the vanilla extract. Beat the icing for another 8 minutes until thick and smooth. Whisk cooled & melted chocolate into the batter or cocoa powder. Blend until smooth and no streaks remain.
  8. Transfer icing to a piping bag fitted with a large circle tip or place icing into a plastic bag and snip off the end. Pipe the icing into each cookie cup.
  9. Top each cookie cup with 2 to 3 chocolate eggs.
  10. Serve at room temperature. Enjoy! View photo
    Recipe step


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