9 Macaroon Cookie Nests

Spring has definitely sprung.

My dill plant is sprouting, there's even a tiny Morning Glory coming up already! Granted we are in Florida...and haven't seen any snow....and the other day it was 75.... am I making you jealous yet?

Working at the wildlife center we're starting to see a lot of baby squirrels, I swear there's a new little nest of them every time I go in.  At one point we had baby possums, as you fed them they wrapped their curly little tails around your finger...so cute.  Great blue herons have been flying over head carrying sticks for their nests, a blue bird poked it's head out of the bird box out back, and there's even a baby bald eagle!  It's the cutest little gray fluffball with the fiercest eyes and sharp beak that give it such an attitude.

Meanwhile, we are enjoying longer days in the sunshine.  We dusted off the old grill the other night and I realized how much I missed it!  The smoky smell, standing around sipping something yummy while waiting for the food to cook.  Easily my favorite kind of day.  

To celebrate this wonderful new season, I whipped up these buttery, coconut cookies.  They are the perfect nest for mini chocolate eggs.  Of course they would be great for Easter, but even just to honor the season and maybe take bird watching!   

Macaroon Cookies Nests

(makes 3 dozen)

1 stick butter, softened

2 oz cream cheese, softened

3/4 cup sugar

1 egg yolk

2 teaspoons vanilla extract

2 teaspoons orange juice

1 1/4 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

5 cups sweetened coconut flakes, divided

1 8oz bag Cadbury Mini eggs

1.  In a mixing bowl, cream together the butter, cream cheese, sugar, egg yolk, vanilla, and orange juice.  In a separate bowl, mix together the flour, baking powder and salt.  Slowly add the flour mixture to the wet ingredients and stir until just mixed together.

2.  Stir in 3 cups of coconut.  Refrigerate the dough for about an hour.

3.  Preheat the oven to 350 degrees F.  Pour the remaining 2 cups of coconut on to a plate.  Spoon out enough dough to roll into a 1-inch ball.  Lightly roll the dough ball in the coconut coating the outside with the shredded coconut flakes.  Place on an ungreased cookie sheet and bake 12-14 minutes or until lightly browned on the edge.  

4.  Remove the cookie sheet from the oven and quickly press the chocolate eggs into the center of the cookie.  Let sit for a minute or two on the baking sheet before carefully moving them to cool on a wire rack.  The cookies will harden as they cool.  (Store leftovers in the fridge)

Adapted From Hershey's Chocolate Cookbook