Bird's Nest Cookies

• 1.25 cup(s) sweetened flaked coconut
• 2 cup(s) flour
• .5 teaspoon(s) baking powder
• .5 teaspoon(s) salt
• 1 cup(s) unsalted butter, softened
• .5 cup(s) sugar
• 1 large egg
• 1 teaspoon(s) vanilla extract
• .5 teaspoon(s) coconut extract (optional)
• 60  candy-coated milk-chocolate eggs

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Directions

1. Preheat oven to 350 degrees F. Spread out coconut on a baking sheet and toast until pale golden, stirring once or twice, 8 to 10 minutes. Cool completely.
2. Line baking sheets with parchment paper. Mix flour, baking powder and salt in a medium bowl.
3. Cream butter and sugar together in a large bowl with an electric mixer until smooth. Add egg, vanilla extract and coconut extract, if using, and beat until smooth. Stir in flour mixture just until incorporated.
4. Shape dough into 1 1/4-inch balls; roll in toasted coconut. Arrange 3 inches apart on prepared baking sheets. With your thumb, make an indentation in center of each ball. Pinch sides of cookies so they stand up and form nests.
5. Bake until golden, 10 to 12 minutes. Cool completely on baking sheets. Just before serving, place 2 or 3 chocolate eggs in each cookie.
   

   Nutritional information is based on 1 cookie.

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