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Irresistible Coconut Nest Cookies Recipe Easy Homemade with Mini Eggs

coconut nest cookies - featured image
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These coconut nest cookies with mini eggs are a quick and easy homemade treat featuring toasted coconut for a crispy, chewy texture and colorful mini eggs for a festive touch. Perfect for Easter or any fun occasion.

Ingredients

Scale
  • 2 cups (160g) desiccated coconut
  • 1 can (14 oz / 395g) sweetened condensed milk
  • 2 tablespoons (30g) butter, melted
  • 1 teaspoon vanilla extract
  • 24 mini eggs (or more for decoration)
  • Pinch of salt (optional)

Instructions

  1. Preheat your oven to 325°F (160°C). Line your baking tray with parchment paper or a silicone baking mat.
  2. Spread the desiccated coconut evenly on the baking tray and toast in the oven for about 5-7 minutes until golden and aromatic.
  3. In a mixing bowl, combine the sweetened condensed milk, melted butter, vanilla extract, and a pinch of salt if using. Stir until smooth and well blended.
  4. Pour the warm toasted coconut into the wet mixture and stir gently but thoroughly until every shred of coconut is coated and sticky.
  5. Using a spoon or small ice cream scoop, drop heaping tablespoons of the mixture onto the lined baking tray. Shape each mound into a small nest by pressing the center down slightly with the back of a spoon or your finger (dampening your finger with water helps prevent sticking).
  6. Place the tray back in the oven and bake for 12-15 minutes at 325°F (160°C) until golden but still a bit soft to the touch.
  7. Remove the tray and let the nests cool for about 5 minutes so they firm up just enough to hold the mini eggs.
  8. Gently press 3 mini eggs into the center of each nest while still warm.
  9. Let the nests cool completely on the tray or transfer to a wire rack to firm up.

Notes

Toast the coconut carefully to avoid burning; watch closely and stir halfway through. Shape nests while mixture is warm for best results. If mixture is too sticky, chill for 10 minutes before shaping. Use a silicone baking mat for easier removal. Mini eggs with a hard shell and creamy center work best. Store in airtight container at room temperature for up to 3 days, refrigerate up to a week, or freeze up to 3 months.

Nutrition

Keywords: coconut nest cookies, mini eggs cookies, Easter cookies, toasted coconut cookies, easy homemade cookies, gluten-free cookies, festive treats

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