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Coconut Birds Nest Cookies

You’re getting the best of three worlds here; a super yummy sugar cookie, coconut, and chocolate.
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Course: Dessert
Prep Time: 30 minutes
Cook Time: 12 minutes

Ingredients

Cookie Ingredients

  • 5 1/2 cups flour
  • 1/2 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup butter, softened
  • 3/4 cup vegetable oil I use melted coconut oil
  • 1 1/4 cup granulated sugar plus 1/4 cup more sugar for smashing down the dough balls
  • 3/4 cup powdered sugar
  • 1 tsp vanilla
  • 2 eggs
  • 2 T water

Frosting

  • 1 stick butter, softened
  • 6 cups powdered sugar
  • 1 tsp coconut extract (can sub for vanilla)
  • 4-5 T evaporated milk from the can

Instructions

  • In a bowl combine flour, salt, baking soda, and cream of tartar. Whisk together and set aside.
  • In another bowl, with an electric mixer combine butter, oil, and sugars. Cream together. Add the egg, and water, mixing well, then slowly add the dry ingredients and mix just until combined. 
  • Form dough into golf ball-sized dough balls, and lay on a greased cookie sheet. With a small glass cup, dip the bottom of the cup in the reserved 1/4 cup sugar, then use it to smash the dough down flat and give you that Swig-esque rim. Bake at 350° F for 8-10 minutes. Do not overcook!!! Set aside to cool, then top with frosting (recipe below), toasted coconut, and Cadbury mini eggs- the *best* part!

Frosting

  • Whip ingredients together until Frosting is light and fluffy.

Toasted Coconut

  • On a baking sheet, spread out 1-2 cups of coconut flakes and bake at 350° F for 4-6 minutes.
  • Keep an eye on them because they go from snow white to burned black in 4.3 seconds. 😜 Ok, ok, they just cook really fast.