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–+ servings
Benjamin

Birds’ Nest Cookies with Mini Eggs

These Chocolate Coconut Delight Cookies are the perfect combination of chewy, chocolatey, and coconut-infused goodness. Soft on the inside with a slightly crisp edge, these cookies are packed with melty chocolate chips, sweet shredded coconut, and a fun pop of mini chocolate eggs or candy-coated chocolates. Whether for holidays, special occasions, or just a sweet craving, these cookies are guaranteed to be a hit!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup shredded coconut
  • 1 1/2 cups semi-sweet chocolate chips
  • 1/2 cup mini chocolate eggs or candy-coated chocolates

Method
 

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy.
  3. Add the eggs one at a time, then mix in the vanilla extract until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet mixture, stirring until just combined.
  5. Gently fold in the shredded coconut, chocolate chips, and mini chocolate eggs or candy-coated chocolates.
  6. Scoop tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart.
  7. Bake for 10-12 minutes, or until the edges are lightly golden and the centers look set.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Chill the dough for 30 minutes before baking if you prefer thicker cookies.
  • Swap mini chocolate eggs with chopped nuts or extra chocolate chips for variety.
  • For a richer coconut flavor, toast the shredded coconut before adding it to the dough.
  • Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.

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