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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

Print Recipe
Prep Time:15 minutes
Cook Time:1 hour 15 minutes
Total Time:1 hour 30 minutes


  • 4 Egg Whites
  • 1 cup of white sugar
  • 1/2 tsp cream of tartar
  • pinch of salt
  • 1/2 tsp vanilla
  • 1 cup shredded coconut divided
  • Cadbury mini eggs Or Jelly Beans optional


  • Preheat the oven to 250 degrees. Line two baking sheets with parchment paper
  • In a mixing bowl, whip together the egg whites, cream of tartar and salt until soft peaks form.
  • 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.
  • Fold in 1/2 cup of shredded coconut. Do this gently so you don't flatten your meringue.
  • 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.
  • Give your treats the look of a nest by sprinkling shredded coconut over each one.
  • Bake for 1 hour and 15 minutes, or until the meringues are dry and the coconut has turned golden brown.
  • Once cool, tuck malted candy egg or jelly bean into the nest for each child in the family.
Servings: 10 -12


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. 5 stars
    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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