Ingredients:

  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (175g) semisweet chocolate chips
  • 1 tablespoon unsalted butter
  • 2 cups (160g) shredded sweetened coconut
  • 24 chocolate eggs or jelly beans (for decoration)

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. Prepare baking sheets by lining them with parchment paper.
  3. In a large bowl, cream together sugar and butter until light and fluffy.
  4. Add egg and vanilla; mix until just combined.
  5. In a separate bowl, whisk together flour, baking powder, and salt.
  6. Gradually add dry ingredients into the wet mixture; mix until fully incorporated.
  7. Using a cookie scoop, drop dough onto prepared baking sheets, spacing them about 2 inches apart.
  8. Make a small indentation in the center of each cookie using your thumb or a spoon.
  9. Bake for 10-12 minutes, or until the edges are lightly golden.
  10. While cookies cool, prepare the nest filling: In a double boiler or microwave, melt chocolate chips and butter together.
  11. Once melted, stir in shredded coconut until well combined.
  12. Fill each cookie indentation with the chocolate coconut mixture.
  13. Top each nest with a chocolate egg or jelly bean.
  14. Allow cookies to cool completely before serving.