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Frosted Chocolate Bird Nest Cookies

Course Dessert
Cook Time 12 minutes
Total Time 12 minutes
Servings 15
Author Jessica (swankyrecipes.com)

Ingredients

  • 1 cup (2 sticks) unsalted butter (at room temperature)
  • 1 cup granulated sugar
  • 1 large egg
  • 1 + 1/2 teaspoons vanilla extract
  • 2 + 1/4 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1/2 teaspoon salt

Coconut Topping

  • 1 + 1/2 cups coconut flakes
  • 1 + 1/2 teaspoons water
  • 4-5 drops green food coloring
  • 10-13 drops yellow food coloring
  • splash vanilla extract , optional

Frosting

  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/4 cup shortening
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon salt + a pinch
  • 3 cups powdered (confectioners' sugar)
  • 1 + 1/2 teaspoons meringue powder
  • 1/8 cup whole milk
  • 45-50 chocolate egg candies
  • Spring sprinkles , optional

Instructions

  • In a medium bowl, whisk flour and cocoa powder; set aside. In a stand mixer fit with a paddle attachment, cream butter and sugar on medium-low until mixed, about 1 minute. Too much air from whipping will make cookies spread, be sure not to over mix.
  • Add egg and mix then turn off and use a spatula to gently mix batter. Add vanilla extract and stir.
  • With the mixer on low, add dry ingredients to wet ingredients, then mix for about 30 seconds. Use a towel to cover the bowl to keep ingredients from escaping. Cover bowl and refrigerate for at least 1 hour or more.
  • Preheat oven to 350 degrees F. Place dough between two layers of parchment paper and roll dough to desired thickness. Use a cookie cutter to shape the dough then place on a prepared baking sheet lined with Reynolds Cookie Baking Sheets.
  • Bake for 10-12 minutes. Allow cookies to cool before frosting.
  • Coconut
  • In a small bowl, combine water, extract and food coloring then stir mixture. Stir in coconut flakes. Coat mixture well using a fork to fluff it up. Allow mixture to dry before using.
  • Frosting
  • In a stand mixer fitted with a paddle attachment, cream butter and shortening together for a few minutes, until light and fluffy (about 3 minutes).
  • Pour in salt and vanilla extract while beating on low. Mix in powdered sugar, slowly then add meringue powder. Mixture will be thick.
  • Slowly add milk and allow mixture to reform then turn it up to medium-high and beat frosting for 5-10 minutes, until light and fluffy. Fill piping bag and pipe frosting onto each cookie.
  • Top with coconut flakes, mini chocolate eggs and sprinkles.