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Chocolate Nest Cookies on a live edge wooden platter with some spring leaves in the background

Chocolate Nest Cookies

Adapted by Tammy Circeo from a Martha Stewart recipe
Beautiful cookies for beautiful celebrations
5 from 1 vote
Prep Time 30 minutes
Cook Time 30 minutes
Chilling 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 40 cookies

Ingredients
  

  • 1 cup butter room temperature
  • ½ cup plus 2 Tablespoon sugar organic cane
  • cups all-purpose flour, or 1-for-1 gluten free mix plus more for rolling out
  • ¼ teaspoon salt
  • ½ cup cocoa powder, organic
  • 6 ounces semi-sweet chocolate chips or chopped bars
  • 1 cup heavy cream
  • 1 teaspoon instant espresso powder
  • 2 cups sweetened, shredded coconut
  • 120 chocolate eggs 3 for each cookie

Instructions
 

  • In the large mixing bowl of a stand mixer, combine the butter and sugar with the paddle attachment or use a large mixing bowl with a hand-held electric mixer. 
  • Add the flour, salt, and cocoa powder and mix on low speed until a dough forms, about 2 minutes. Wrap the dough in plastic wrap and chill until firm, 30 minutes minimum. Or overnight, if you have other things to do! 
  • To form the cookies, remove the dough from the fridge at least an hour before you roll them out. On a lightly-floured surface, roll to ¼-inch thickness, cut with a 2-inch round cutter, and refrigerate on the baking sheets for about 20 minutes. Or, again, overnight, if you need to. 
  • When you're ready to bake, preheat the oven to 350°F. Bake the cookies till firm, about 14 minutes. Let them cool on the baking sheet for 10 minutes, then transfer to a cooling rack. 

To Make the Ganache

  • Put the chocolate, cream, and espresso powder in a small pot over low heat stirring occasionally until the chocolate melts and combines with the cream. You can also use a double boiler if you are worried about burning the chocolate. 
  • Set the chocolate aside to cool to room temperature, then cool in the fridge for about 30 minutes.. Whisk till it is or spreadable texture.

To Toast the Coconut

  • After the cookies have baked. spread the coconut on a baking sheet and bake until it is dry, about 10 minutes, stirring occasionally. Let it cool. 

To Assemble the Cookies

  • Spread ganache on each cookie base, leaving a little "lip" around the edges. Place three chocolate eggs on each, then sprinkle coconut around, pressing it into the edges a bit. 
Keyword chocolate, chocolate cookies, cookies, easter cookies, spring cookies
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