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Sugar Cookie Easter Egg Nests

April 4, 2014

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Sugar Cookie Easter Egg Nests on a serving plate, with a bowl of mini Cadbury chocolate eggs next to it along with a vase of greenery.

How fun are these Sugar Cookie Easter Egg Nests? I’m writing this post while Little Boy #3 is taking a rare nap, and the other two are doing some silent reading time.  I try not to spend too much time writing for this blog when they are awake because whenever I try to multitask (be a mom and blogger) one role always suffers.  Like when I first started sharing recipes here, and wrote out the recipe for Emilee’s Chocolate Chip Cookies with all three boys swirling around me, and left out both the eggs and one whole cup of the flour.   Not a great way to show the world you know your way around the kitchen, right?  Thanks for sticking with me anyway!

Sugar Cookie Easter Egg Nests on a serving platter.

So I’ll steal this peaceful moment to pop in and tell you about these sweet little Sugar Cookie Easter Egg Nests, especially because Easter is only a couple weeks away!  I’m working on some other promising recipe ideas to add to your traditional Easter menu, but why not start with dessert first?

These little nests are made from my favorite almond flavored sugar cookie dough which you bake in a muffin baking tin.  Before baking, you sprinkle on a little bit of shredded coconut, and it gets nice and toasty while the cookie dough bakes.  When they come out of the oven and are still warm and soft, you can use your teaspoon sized measuring spoon to help make a little indentation in the middle for the eggs to rest in.  But you may find that as the cookie cools, it naturally falls and forms an indentation in the center, just the right spot for a few chocolate candy eggs!

Once they are completely cooled, you can fill them with your favorite kind of egg shaped candy.  I used Mini Cadbury Chocolate Eggs.  I love these little eggs.  The chocolate is the creamiest.  And I’m a creamy milk chocolate kind of girl.  None of that healthy dark chocolate for me, thanks!  I probably just lost a few of you there, didn’t I?

Sugar Cookie Easter Egg Nest with a name flag, sitting on top of a folded napkin on a place setting.

And yes, you do need to sort the eggs by color when placing them in their respective nests.  Have you ever seen a momma bird lay different colored eggs in one nest?  Let’s keep it real, okay?

Sugar Cookie Easter Egg Nest with a name flag, sitting on top of a folded napkin on a place setting, with a vase of greenery and a platter of more Sugar Cookie Easter Egg Nests next to the place setting.

Not only are these a really sweet little dessert, but they make adorable edible place cards for your Easter table setting.  Especially for a kid’s table.  Just print of the names of all your guests, cut them out, and tape them to a toothpick.  Simple but sweet!

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Sugar Cookie Easter Egg Nests

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Julie
  • Prep Time: 15 minutes
  • Cook Time: 24 minutes
  • Total Time: 39 minutes
  • Yield: 24 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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Description

These sweet little Sugar Cookie Easter Egg Nests are perfect for dessert or to decorate your Easter table as a place card holder!


Ingredients

Scale
  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter softened
  • 1/2 cup vegetable oil
  • 1 1/2 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 1/2 cups sweetened shredded coconut
  • 72 egg shaped candies (I used 2 bags of mini Cadbury chocolate eggs)

Instructions

  1. Preheat oven to 350 degrees.
  2. In a medium bowl, combine flour, baking soda, baking powder, and salt and mix them together and set aside.
  3. In the bowl of an electric mixer, cream together butter, sugar and oil on medium speed. Add the egg, vanilla extract, and almond extract.
  4. Gradually add the flour mixture to the wet ingredients, and mix on low speed until a dough is formed.
  5. Divide the dough into 24 standard sized greased muffin tin cups. Press the dough evenly into the bottom of each muffin tin well, and top with 1 tablespoon of coconut. Spread the coconut to the edges. It will shrink a bit as it bakes.
  6. Bake the cookie nests for 11-13 minutes. The coconut should be starting to brown.
  7. Allow the cookie nests to cool almost completely (about 10 minutes) before removing to a cooling rack. I think it helps to give the cookie nests a little “twist” to loosen them before removing.
  8. When they are completely cooled, place three egg candies in each one.


Nutrition

  • Serving Size: 1 Cookie Nest
  • Calories: 245
  • Sugar: 22g
  • Sodium: 151mg
  • Fat: 12g
  • Saturated Fat: 5.4g
  • Unsaturated Fat: 5.4g
  • Trans Fat: 0.3g
  • Carbohydrates: 33g
  • Fiber: 1g
  • Protein: 2.3g
  • Cholesterol: 19mg

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Filed Under: Cookies, Dessert, Easter, Holidays

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Comments

  1. Ilona @ Ilona's Passion says

    April 4, 2014 at 8:11 am

    What a pretty cookie, perfect for Easter! Pinned it:)

    Reply
    • Julie says

      April 4, 2014 at 8:47 am

      Thanks for the share Ilona!

      Reply
      • k says

        March 17, 2017 at 9:34 am

        I need to ship these to granddaughter with candy on top falling off??/ What is the best way?

        Reply
        • Julie says

          March 19, 2017 at 2:55 pm

          Hmm… I wonder if there might be a plastic disposable cupcake container you could use? That is very sweet that you are sending them to her!

          Reply
  2. Melanie says

    April 4, 2014 at 6:25 pm

    These are adorable! I will have to give these a try because I absolutely LOVE mini Cadbury eggs!

    Reply
    • Julie says

      April 4, 2014 at 6:27 pm

      Thanks Melanie!

      Reply
    • Anne Fahey says

      April 11, 2020 at 12:31 pm

      I made them today and tinted the coconut green. Rolled the balls, placed then in the mini muffin tin and pressed the dough down in the tin and then sprinkled the green coconut on. They turned out perfect and my grandkids loved the nests. Very festive for Easter.

      Reply
      • Julie says

        April 11, 2020 at 12:38 pm

        How sweet! Thank you!

        Reply
  3. Ashley | Spoonful of Flavor says

    April 5, 2014 at 5:25 am

    So cute! I absolutely LOVE how you used them for little place cards. Beautiful pics too, Julie!

    Reply
    • Julie says

      April 5, 2014 at 8:05 am

      Thank you Ashley.

      Reply
  4. Kristen says

    April 5, 2014 at 6:51 pm

    These are adorable, Julie! What a great Easter treat!

    Reply
    • Julie says

      April 5, 2014 at 10:19 pm

      Thank you Kristen!

      Reply
  5. ATasteOfMadness says

    April 5, 2014 at 10:03 pm

    These are so cute! I was wondering what to make for Easter. If I have time, I think I know what I’ll be making.

    Reply
    • Julie says

      April 5, 2014 at 10:20 pm

      Thanks, they are so fun to do! And you can do them the day before if you need to.

      Reply
  6. Karen @ The Food Charlatan says

    April 5, 2014 at 10:15 pm

    Oh my gosh I’m laughing so hard at you leaving out the eggs and flour. I mess up my recipes waaaay too often because I’m often writing them out in the middle of the night (when my kids are asleep, of course!)

    Reply
  7. Jamie@Milk 'n' Cookies says

    April 7, 2014 at 4:19 am

    Using these as place cards is such a cute idea! And I can completely relate to being distracted while in the kitchen (and I don’t even have kids, yet!) Last night, I left out an egg while making lemon cupcakes, and ended up with concave cupcakes. Oy!

    Reply
    • Julie says

      April 7, 2014 at 8:05 am

      Thanks Jamie, glad I’m not the only one :0)

      Reply
  8. Gloria says

    April 7, 2014 at 7:18 am

    Do you have any suggestions on something else to use instead of coconut? I was trying to think of something brown, maybe shreds of chocolate if you put on after its cooled?

    Reply
    • Julie says

      April 7, 2014 at 8:09 am

      I think shreds or curls of chocolate could work too! Have you ever tried using a vegetable peeler on the side of a slightly warm bar of chocolate before? It makes really nice curls… just be sure to use milk chocolate as dark chocolate doesn’t work as well. Hope this helps!

      Reply
  9. Barb says

    March 21, 2015 at 8:59 am

    Do you have any high altitude tips? I am addicted to Cadbury Mini Eggs! What a cute idea!

    Reply
    • Julie says

      March 21, 2015 at 12:13 pm

      Hi Barb, I don’t have very much experience cooking at high altitude, but I did find this chart with some helpful tips. Good luck!
      http://www.kingarthurflour.com/recipe/high-altitude-baking.html

      Reply
    • Lucinda says

      March 28, 2015 at 7:12 am

      Barb, I live at 5800 ft and made these using my standard sugar cookie recipe and they turned out fine, so if you’re worried about trying a new recipe, use whatever you’re used to. The Colorado State University Extension is a great resource for high altitude cooking.

      http://www.ext.colostate.edu/pubs/foodnut/p41.html

      Reply
  10. Lucinda says

    March 28, 2015 at 7:00 am

    What a perfect spring cookie! I made some mini ones yesterday using a mini muffin tin, about 1 tablespoon of dough and 1 teaspoon of coconut per cavity, with one candy egg on top. A great little two-bite cookie.

    Reply
    • Julie says

      March 29, 2015 at 1:15 pm

      Sounds cute! Glad they turned out!

      Reply
    • kredit apotheke darlehen says

      October 22, 2016 at 8:14 am

      You are such a great mommy!! Whenever me and my mom would have an argument she would always leave me a card in my room. Just to say she loves me. And she ALWAYS wrote a sweet little note on my paper towel in my lunch box. I have an amazing mom!

      Reply
  11. Liz says

    March 29, 2015 at 8:10 am

    I’d like to use cute Easter baking cups. Would that affect the outcome of the cookie?

    Reply
    • Julie says

      March 29, 2015 at 1:12 pm

      I think that’s a great idea Liz. I don’t think it will affect the recipe.

      Reply
    • Janet Crenshaw says

      March 22, 2016 at 9:17 am

      did these turn out with the baking cups??

      Reply
    • Ellie says

      October 13, 2018 at 6:23 pm

      What are “cute Easter baking cups?”

      Reply
      • Julie says

        October 13, 2018 at 7:25 pm

        Just paper cupcake liners that have an Easter theme printed on them.

        Reply
  12. Laura says

    March 31, 2015 at 5:39 pm

    I just finished making these for our easter dinner this coming weekend and they are adorable! Turned out perfectly. Thank you so much for sharing. I wasn’t sure if the coconut would actually stick to the top of the cookie but they held together nicely. I’m sure they will be the centre piece of the dessert table. Thanks again and Happy Easter!

    Reply
    • Julie says

      March 31, 2015 at 8:44 pm

      I’m so glad you love them! Happy Easter!

      Reply
    • beste versicherung fotoausrüstung says

      February 5, 2017 at 12:15 pm

      Mary, Terrific idea! We love poppers/mice but hadn't thought about baking them in the oven. (We don't deep fry…too messy)We'd want to leave a few seeds or a hint of the ribs in because we're into the Heat! Thanks for the recipe! Take Care, Big Daddy Dave

      Reply
      • Linda says

        March 31, 2019 at 7:13 am

        Can these be frozen?

        Reply
        • Julie says

          March 31, 2019 at 6:14 pm

          I think they definitely could be frozen. Just wait to add the chocolate eggs. Enjoy!

          Reply
  13. Regina says

    April 2, 2015 at 7:58 am

    I made these adorable cookies for women at work and used mini muffin tins. They came out great! I got 46 cookies using a medium size cookie scoop (1.5tbsp.). Even though they were smaller, because they were perhaps thicker than they would have been in the larger pan, I found that I had to bake them for 12 minutes in my oven. They came out easily after 10 minutes cooling. The depression was large enough to hold two of the Cadbury eggs or one larger egg of another brand. They were a hit at work! I’m going to make more for Easter and will do a few without coconut for the few people who refuse to eat anything with coconut… but they won’t be as cute!

    Reply
    • Julie says

      April 2, 2015 at 1:26 pm

      Thanks Regina! Glad they were a hit!

      Reply
  14. Kara Witham says

    April 4, 2015 at 3:38 pm

    I just got done making these and I’m so pleased with how they turned out! Thank you Julie for such an awesome recipe and your lovely photos for inspiration!! I’m super excited to bring them to Easter dinner tomorrow. Thanks again!

    Reply
    • Julie says

      April 4, 2015 at 5:01 pm

      You are so welcome Kara! Thank you for your kind words, and have a very Happy Easter.

      Reply
  15. Claire says

    February 18, 2016 at 2:52 am

    Do they sink on their own in the middle or do you make that dent before baking?

    Reply
    • Julie says

      February 18, 2016 at 9:26 pm

      Hi Claire, when they come out of the oven, and are still warm and soft, I used a little teaspoon to make the indentation.

      Reply
  16. Kathy Capobianco says

    March 16, 2016 at 12:35 pm

    I would like to make these for an Easter bake sale. Any storage tips, or how long they will keep?

    Reply
    • Julie says

      March 16, 2016 at 4:59 pm

      I think they will be fine to make a day or two in advance. Just keep them at room temp in an airtight container. Good luck with the bake sale!

      Reply
  17. Suzanne says

    March 20, 2016 at 7:02 am

    Hi Julie!

    I love this recipe and I will definitely try these for Easter?
    Just one question: the temperature of the oven is in Fahrenheit or in Celsius I assume Fahrenheit, but just to be sure ^-^)

    Reply
    • Julie says

      March 20, 2016 at 5:38 pm

      Yes, Fahrenheit is correct. Enjoy!

      Reply
  18. Micah says

    March 26, 2016 at 6:06 pm

    Made these today with my 5 and 2 year old grandkids. They loved helping to stir the cookies and putting the coconut & eggs on top. The cookies turned out great! They taste good and look fancy, but were actually pretty simple. I didn’t even have to press the middles down to make a spot for the eggs, the cookies just did it on their own as they cooled.

    Reply
    • Julie says

      March 26, 2016 at 6:34 pm

      Micah, thanks so much for taking the time to leave me a comment. I’m so happy to be able to share recipes with others, and it makes my day when I hear someone say they had fun in the kitchen with the kiddos making memories together! Happy Easter to you and yours.

      Reply
  19. Steph says

    March 29, 2018 at 7:45 pm

    I make these every year for Easter and they are always a hit! I use different festive cupcake holders to make it less messy for the little ones to eat. One of my favourite recipes .

    Reply
    • Julie says

      March 30, 2018 at 11:19 am

      Great idea. So glad you like them

      Reply
  20. Christina R says

    April 20, 2019 at 1:39 pm

    We made 24 mini-muffin size and 12 regular-muffin size. I added a dollop of melted white chocolate inside to help hold the eggs in place too. The cookie recipe is so yummy! Super delicious. Thank you for a great recipe!

    Reply
    • Julie says

      April 22, 2019 at 3:06 pm

      I like the white chocolate idea! Thanks for your comment.

      Reply
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Hi I'm Julie, and I spend a lot of time in my lovely little kitchen. I love gathering my family around simple delicious food. This is how I do it. Learn more →

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