Nest Cookies Recipes

BIRD'S NEST COOKIES

Steps:

• Line a baking sheet with parchment paper. Combine the chocolate and peanut butter chips in a microwave-safe bowl. Melt 1 minute, stir, then continue to melt in 20-second bursts, stirring several times in between to encourage melting, until smooth.
• Transfer the mixture to a large bowl. Use a rubber spatula to gently stir in the noodles until well coated. Use a large spoon to scoop a heaping portion of the mixture and place on the prepared sheet. Make a well in the center and add 2 or 3 of the chocolate eggs. Repeat with the remaining chocolate mixture and chocolate eggs. Let the chocolate set before serving.

NEST COOKIES

Steps:

• Preheat the oven to 350°F. Sift the flour and salt into a medium bowl. Beat the butter and sugar with an electric mixer on medium speed in a large bowl until just combined; add the vanilla. With the mixer on low speed, add the flour mixture to the butter and sugar and mix just until the dough starts to come together.
• Put the egg wash and coconut in two separate medium bowls. Form 1¼-inch balls of dough (about 1 tablespoon each); dip each ball in egg wash, then roll in coconut. Place the balls about 2 inches apart on a cookie sheet; press a light indentation into the top of each with your finger. Bake until the coconut is golden, 18 to 20 minutes. Remove the cookies from the oven and press the back of a teaspoon in the center of each to re-form the indentations. Transfer to a rack to cool.
• Place the chocolate chips in a medium glass bowl. Bring the cream just to a boil in a small saucepan over medium-high heat, pour over the chocolate chips and let sit for 2 minutes, then stir until the cream is fully incorporated and the mixture is smooth.
• Spoon ½ teaspoon of chocolate into the center of each cookie and let set for 5 minutes. Top each cookie with 3 chocolate eggs.

NEST COOKIES

Steps:

• Heat oven to 375° F. In medium bowl, stir cookie mix, butter and egg until dough forms.
• Shape dough into 24 (1 1/2-inch) balls. Place 2 inches apart on ungreased cookie sheets.
• Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove to cooling rack. Cool completely, about 15 minutes.
• Frost cookies. Add coconut to a 1-quart resealable food-storage plastic bag. Add 2 to 3 drops food color, shaking bag to blend color. It may be necessary to add 1 to 2 teaspoons water to help disperse the color evenly or additional food color until desired color is reached.
• Sprinkle each cookie with coconut; top with 3 candy eggs.