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Makes 30 cookie nests


Sweetened coconut flakes form a little bed for HERSHEY’S Milk Chocolate Eggs in these delicious bird’s nest cookies. An easy Easter dessert that get the kids having fun in the kitchen.


2 cups sweetened coconut flakes, divided
green food color*
1/3 cup butter or margarine, softened
2/3 cup sugar
1 1/2 teaspoons water
1 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
30 CADBURY Milk Chocolate Mini Eggs Candy or HERSHEY’S Candy Coated Milk Chocolate Eggs



1.Line 30 small muffin cups (1 3/4 inches in diameter) with paper or foil baking cups. Tint 1 cup coconut green, following directions given below for Tinted Coconut; set aside.

2.Beat butter, sugar, water, and vanilla in medium bowl, until well blended. Add egg; beat well. Stir together flour, salt, and baking soda. Gradually beat into butter mixture, beating well. Divide dough in half. Add several drops green food color to one half dough, blending until desired color is achieved. Refrigerate doughs about 30 minutes, or until firm enough to handle.

3.Heat oven to 350 degrees. Shape dough into 30 balls (about 1 inch). Roll green cookie balls in green tinted coconut and the remaining balls in the remaining untinted coconut; place in prepared muffin cups.

4.Bake 12 to 14 minutes, or until cookie surface is set. Cookies will appear soft and moist. Do not overbake. Let cookies cool about 3 minutes; with end of buttered wooden spoon, press indentation into surface of each cookie. Let cookies cool completely in pans on wire rack.

5.To serve cookie nests, place candy egg into indentation of each cookie.


TINTED COCONUT: Combine 1/2 teaspoon water and a few drops of food color in small bowl, or small jar with cover or re-sealable plastic food storage bag. Add 1 cup coconut. Toss with fork, or shake closed jar or plastic bag, until coconut is evenly coated; store in airtight container.


*NOTE: Recipe can be made with all dough and coconut tinted green or all dough and coconut untinted.


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