The thought of cooking with kids is appealing to me. I imagine we will learn some math as we measure ingredients and enjoy each others’ company. And this does happen. But I am not going to lie. I do spend a lot of the time biting my tongue because things are not as perfect as I’d like them.
Today I present a recipe to you that does not require perfection! It’s easy enough to do with kiddos. And the time commitment is small as well. (And P.S. They’re even gluten-free. Just make sure to check the ingredient list on the coconut and egg candies you buy.) I also love these because they make Easter time or springtime feel just a little bit more special.
Enter Birds’ Nest Cookies.
Preheat oven to 350 degrees.
Before you even call your little ones to help you, separate two egg whites and set those to beat. Then bring in the kiddos. (No one needs to be separating eggs with a kid hanging on their leg. This is not your best life. So let them watch 5 more minutes of cartoons.)
Ok, now call your little helpers.
Mix coconut, sweetened condensed milk, vanilla, and salt in a bowl.
After that is mixed well, fold in the egg whites.
Now, learn from my mistake and line your cookie sheets with parchment paper. For real, do this and you will be happier than I am.
Then (on the parchment paper like a smart person) spoon a heaping mound of the coconut mixture onto the cookie sheet. Have your little ones press down the middle of each mound to create a nest.
This is the part where you will want to take over and make perfect nests. Don’t do that, crazy lady. (Preaching to myself here.)
Bake at 350 for 20 minutes until the edges are golden.
Once they’ve cooled, dip candy eggs (I used Cadbury) into some white frosting. Let’s not get fancy here, people. I just bought a can of white frosting from the baking aisle. Press the candy eggs into their nests. And ta-da! You have an easy springtime treat.
Enjoy spring. Enjoy your birds’ nest cookies. And enjoy your babes!
- 28 oz sweetened shredded coconut
- 14 oz sweetened condensed milk
- 2 tsp vanilla extract
- 2 egg whites at room temperature
- ½ teaspoon salt
- chocolate egg candies (I like Cadbury brand.)
- Something sticky such as frosting, Nutella, or peanut butter.
- Preheat the oven to 325°F.
- Spray a cookie sheet with non-stick cooking spray or line it with parchment paper.
- Separate eggs and beat egg whites until soft peaks form. (This recipe does not use egg yolks.)
- Fold the sweetened condensed milk, vanilla extract, and salt into the egg whites. Add in the coconut and combine well.
- Scoop up about 2 Tablespoons of the coconut mixture, and place the dough onto the cookie sheet. Form the cookies into the shape of a bird’s nest. Press down the center with your thumb or a spoon.
- Bake cookies for 17 to 20 minutes, or until slightly golden brown.
- Cool cookies completely.
- Using a small amount of frosting, peanut butter, or Nutella, stick the eggs onto the cookies.
Enjoy your bird’s nest cookies to celebrate the springtime!
Originally published March 2018.
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