Birds Nest Cookies

Birds Nest Cookies

Spring is here and Easter is around the corner.  The kids and I wanted something to help usher in spring this week.  These Birds Nest Cookies are just so stinkin cute, we couldn’t resist!

I love love love them because the are Gluten free, and Dairy Free (minus the cadbury eggs).  Making them a great treat for everyone in my house!  They are also super easy.  The hardest part is waiting for them to come out of the oven.  I had several pacers this time around, but they were glad they waited when they were finished.  These are such a cute Easter dessert, you have to give them a try!

Birds Nest Cookies
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 10-12
  • 4 Egg Whites
  • 1 cup of white sugar
  • ½ tsp cream of tartar
  • pinch of salt
  • ½ tsp vanilla
  • 1 cup shredded coconut (divided)
  • Cadbury mini eggs Or Jelly Beans (optional)
  1. Preheat the oven to 250 degrees. Line two baking sheets with parchment paper
  2. In a mixing bowl, whip together the egg whites, cream of tartar and salt until soft peaks form.
  3. Then, slowly add the sugar, beating constantly until the mixture is glossy and stiff (another minute or so). Beat in the vanilla extract until just combined.
  4. Fold in ½ cup of shredded coconut. Do this gently so you don't flatten your meringue.
  5. Spoon mounds of the mixture onto each baking sheet. Use a spoon to shape each mound into a 4-inch-wide circle with a 2-inch-deep depression in the center.
  6. Give your treats the look of a nest by sprinkling shredded coconut over each one.
  7. Bake for 1 hour and 15 minutes, or until the meringues are dry and the coconut has turned golden brown.
  8. Once cool, tuck malted candy egg or jelly bean into the nest for each child in the family.


Beat together 4 Egg whites, cream of tartar, and salt until soft peaks form.


Slowly beat in 1 cup of sugar until meringue becomes glossy and stiff.


Fold in 1/2 cup of shredded coconut.  Be-careful not to stir because that will flatten your meringue.


Scoop the meringue mix onto parchment lined baking sheets and use a spoon to make a dent in the middle for the nest.  Sprinkle the outsides of the “nests” with more shredded coconut. Bake for 1 hour and 15 minutes at 250 Degrees F.


Tuck in the candies once the cookies are cool!


I had to get a picture of this one…it looks like they are hatching! :)  Enjoy!  Store uneaten nests in an airtight container.


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  1. Linda says

    Step 2 says to beat egg whites, cream of tartar and SALT…but in the list of ingredients there isn’t salt?

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