I love, love, love a "nest" dessert at Easter time. Whether it's a cupcake or made out of chow mein noodles...I'm all about the nests.
These lemon coconut bird's nests are two cookies in one. The base is a buttery, lemon cut-out cookie. The nest is a coconut macaroon. The nests are filled with lemon curd. Lemon curd makes me happy.
The nests are topped off with Whoppers Eggs, or any mini egg that suits your fancy.
Start by making the macaroons. Bake them in a muffin tin and press the centers down to make a nest shape.
While they cool, make the lemon cookies. I love the scalloped edge, but a plain circle works just great.
Now, I used store-bought lemon curd. Feel free to make your own, but you just made two kinds of cookies...it's ok to give yourself a break. :)
Spread a little lemon curd onto each lemon cookie.
Fill each nest with a bit of lemon curd. Press lightly onto the cookie.
Top with eggs.
You guys...bite into one of these and you'll be in heaven. The coconut, the buttery lemon cookie, the tart and tangy lemon curd...oh, it's so good.
Both cookie recipes come together quickly as does the assembly process. Much, much, MUCH quicker than decorating cookies with royal icing. :)
Lemon Coconut Bird's Nest Cookies
{makes 16 cookies, from bakeat350.blogspot.com}
for the macaroons:
2 egg whites
1/3 cup sugar
1 1/2 tablespoons light corn syrup
1/4 teaspoon fine sea salt
3 tablespoons unbleached, all-purpose flour
1/2 teaspoon coconut extract
1/4 teaspoon vanilla extract
7 ounces unsweetened shredded coconut
for the lemon cookies:
1 1/2 cups unbleached, all-purpose flour
1 teaspoon baking powder
1/2 cup salted butter, cold and cut into chunks
1/2 cup sugar
1 egg yolk
zest of one lemon
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 teaspoon water
for assembly:
lemon curd
Whoppers Eggs
Preheat oven to 325. Grease 16 muffin tins with shortening.
With the whisk attachment of an electric mixer, beat the egg whites until soft peaks form. Add the sugar, corn syrup, and salt, whipping until glossy stiff peaks form.
Stir in the flour and extracts, then the coconut.
Use a 2-tablespoon cookie scoop to scoop the mixture into the prepared tins. Press the centers in to form a nest shape. Bake for 15-18 minutes, or until the edges are lightly browned. Run a knife around the edge of each cup, then gently lift out and onto a cooling rack.
Make the lemon cookies: Increase oven temperature to 350. Line two cookie sheets with parchment paper.
Whisk the flour and baking powder together. Set aside.
Use the paddle attachment to cream the butter and sugar until light and fluffy. Beat in the egg yolk, zest, juice, and extracts. On low speed, beat in the flour in 2 additions. Scrape the sides and bottom of the bowl. If the dough is dry, add 1 teaspoon water.
Knead the dough together until smooth. Roll on a floured surface to 1/4" thick. Cut with a 2 1/4" round cookie cutter. Freeze shapes for 5-10 minutes before baking. Bake for 10 minutes. Remove to a cooling rack.
Once cooled, spread each lemon cookie with a bit of lemon curd. Fill the macaroon nests with lemon curd and place on top of the lemon cookies. Fill with chocolate eggs.
Store at room temperature in an airtight container.
Wishing you all a beautiful Holy Week and a happy Easter! ♥