Sugar Cookie Easter Egg Nests

Soft homemade sugar cookies topped with shredded coconut and chocolate eggs to create adorable edible nests, perfect for Easter baking and spring celebrations.

Servings: 32 cookies

Prep time: 15 minutes

Cook time: 12 minutes

Ingredients: 

• 1 cup vegan butter, softened 
• 1 cup granulated sugar
• 2 flax eggs (2 tbsp flax seeds + 6 tbsp warm water)
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 1/2 cups all-purpose flour, scoop and level method
• 1-2 tsp shredded coconut, topped on each cookie
• Tony’s Chocolonely Egg-Stra Special Chocolate Eggs Assorted, to place on each cookie

Directions: 

1. Preheat the oven to 350ºF. 
2. Line a large baking tray with parchment paper and set aside.
3. In a small bowl, create your flax eggs by adding 2 tbsp of flax seeds and 6 tbsp of warm water. Let it set for 5 minutes.
4. In a large bowl, cream butter and sugar together with a hand mixer for about 30 seconds, until creamy and no clumps remain.
5. Add in flax eggs and vanilla extract, and mix for another 30 seconds until creamy.
6. Add baking powder, baking soda, and salt and mix well.
7. Mix in the flour a bit at a time. When it becomes difficult to mix, use a spatula to form into a ball of dough.
8. Use a cookie scooper to scoop the dough (about 1.5 – 2 tbsp). Roll into your hands, then place on a parchment-lined baking tray. 
9. Use either a small measuring spoon, the back of a spatula or your thumb to create an indentation in your cookie.
10. Sprinkle the shredded coconut into each cookie and bake for 12-13 minutes.
11. Let cool for 10-15 minutes, then place one Tony’s Chocolonely Egg-Stra Special Chocolate Eggs onto each cookie.