It is certainly the time of year to start thinking about ‘Easter nest’ creations to house those all important mini eggs. I’ve made chocolate and Rice Krispie/cornflake creations in the past but to be honest, while they were fun to make that weren’t really that nice to eat. This year I’ve found a great idea for soft cookie based coconut Easter nests to give that rough twiggy look and it’s still a nice ‘hands on’ recipe that the kids can join in with. I’ve adapted it slightly for the original I found here.
- 200g plain flour
- 1tsp baking powder
- 50g butter
- 50g cream cheese
- 100g caster sugar
- 1 egg yolk
- 1tsp vanilla
- 2 cups desiccated coconut (plus about 1/2 cup for coating)
- Sift together the flour and the baking powder.
- In another bowl, beat together the butter, cream cheese and sugar until fluffy then add the yolk and vanilla.
- Add the flour mixture and the coconut and combine to form a dough, adding a splash of milk if needed.
- Chill in the fridge for 20 min while preheating the oven to 180°c.
- Role dough into walnut size balls and then role them in the remaining coconut to coat them.
- Flatten them slightly and cook on a lined baking tray for about 15 min, until the coconut coating starts to brown. They should still be a bit soft.
- Remove from the oven and, while they are still warm and soft, make an indentation in the centre to hold the mini egg then allow to cool.
- Add a mini egg and enjoy.