Bird’s Nest Sugar Cookies
Easter is one of my favorite holidays and I have been getting pretty excited to make all kinds of Easter treats. Egg-shaped chocolate candies are my favorite!
Servings: 24 Cookies
Ingredients
- 1 batch sugar cookie dough
- 1 (16-ounce) container cream cheese frosting
- 2 cups shredded sweetened coconut
- 1 (10-ounce) bag chocolate easter egg candies,
Instructions
- Prepare the 1 batch sugar cookie dough according to directions. Cut large circles, bake, and allow to cool completely.
- Meanwhile, toast the 2 cups shredded sweetened coconut by placing two cups of coconut flakes in a large skillet. Cook over medium heat, stirring constantly, until the flakes are mostly golden brown. Remove and allow to cool.
- Frost the sugar cookies with a generous amount of 1 (16-ounce) container cream cheese frosting
- Sprinkle 2-3 tablespoons of coconut flakes on the frosting.
- Put a small amount of frosting on the bottom of the 1 (10-ounce) bag chocolate easter egg candies,. Place 3 eggs next to each other on the sugar cookie making sure to slightly separate the coconut so the M&Ms are attached to the frosting on the cookie.
- Store in an airtight container at room temperature for up to 5 days.
Nutrition
Calories: 251kcal | Carbohydrates: 31g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 3mg | Sodium: 88mg | Potassium: 70mg | Fiber: 2g | Sugar: 25g | Vitamin A: 32IU | Vitamin C: 0.2mg | Calcium: 17mg | Iron: 1mg
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