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
- Preheat oven to 350 degrees.
- In a medium bowl, combine flour, baking soda, baking powder, and salt and mix them together and set aside.
- In the bowl of an electric mixer, cream together butter, sugar and oil on medium speed. Add the egg, vanilla extract, and almond extract.
- Gradually add the flour mixture to the wet ingredients, and mix on low speed until a dough is formed.
- 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.
- Bake the cookie nests for 11-13 minutes. The coconut should be starting to brown.
- 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.
- 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
