Description

These Bird’s Nest Cookies are a delightful treat featuring flaked coconut, sweetened condensed milk, and chocolate eggs. Perfect for gatherings or as a fun dessert, they promise a burst of flavor in every bite with an easy baking process.

Ingredients

Scale

5½ cups sweetened flaked coconut
1 cup sweetened condensed milk
1 teaspoon pure almond extract
¼ teaspoon salt
2 large egg whites room temperature
½ cup white chocolate chips
72 cadbury mini eggs 3 per cookie

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Instructions

Preheat the oven to 325°F, placing the rack in the center. Prepare two baking sheets with parchment paper.
In a large bowl, mix the coconut, condensed milk, almond extract, and salt until the coconut is well-coated.
In another large bowl, beat egg whites using an electric mixer until stiff peaks form, which should take about 2-3 minutes.
Gently fold the beaten egg whites into the coconut mixture in two additions, ensuring to keep the mixture light.

Notes

Ensure the egg whites are at room temperature for better volume.
Do not use silicone baking mats, as they can make the cookies burn.
For a festive touch, consider adding colored chocolate eggs.

Nutrition

Serving Size: 1 cookie
Calories: 70
Sugar: 6g
Sodium: 30mg
Fat: 3g
Saturated Fat: 2g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg