Chef Jessica’s Coco-Mocha Bird’s Nest Cookies

Bird's Nest Cookies

Many moons ago, just before Easter, I was born.  It was one of the few times in my life that I was exceptionally early (6 weeks to be exact).  I came home from the hospital just before Easter Sunday.  Since then Easter and my birthday have shared a close proximity and I’ve often ended up with Easter-themed cakes and treats.  Somewhere my mother has a photo of the time I climbed on the  dining room table (at the age of 2) and helped myself to a bunny shaped cake.  It wasn’t pretty—by the time I was discovered the cake was a pile of coconut and crumbs.

I created this recipe for Easter this year, but you could easily enjoy these little cookie nests year round. They’re delicious!

Coco- Mocha Cookie Nests

Healthier ingredients include Kelapo coconut oil and whole wheat flour

½ cup Kelapo extra virgin coconut oil
1 cup brown sugar
2 eggs
½ tsp salt
1¾ cup whole wheat flour
¼ cup cocoa powder
1 TBSP baking powder
1 TBSP instant coffee or espresso powder
1 tsp vanilla extract

Cream coconut oil and sugar, add the egg and mix together. In a separate bowl, combine dry ingredients and whisk together.  Gradually add dry ingredients to creamed mixture then blend well.  Stir vanilla into dough.

Preheat oven to 400°F.  Dough can be shaped with a small scoop and flattened or formed into a log and sliced.  Bake 8 minutes until done but no significant color change, for best results do not use a dark pan.  Allow cookies to rest on the pan for a few minutes after removing from oven before transferring to a cooling rack.  Do not allow them to cool completely on cookie sheet or they will stick.

Cookie assembly

Cookie assembly


½ cup Kelapo extra virgin coconut oil
1 tsp instant coffee or espresso powder
1 tsp pure vanilla extract
1 cup powdered sugar


2 cups toasted coconut*
1 cup macadamia nuts 

Pour coconut oil in a mixing bowl.  Dissolve coffee in vanilla and add to coconut oil.  Gradually beat in the powdered sugar, ¼ cup at a time.  Beat until smooth and fluffy.  Pipe a circle of frosting in the center of each cookie.  Place a few macadamia “eggs” in the center of each cookie and surround with a little of the cooled toasted coconut to create beautiful, delicious, nests.  

These aren’t vegan, since they contain egg, but you could easily substitute for the eggs if you prefer a vegan diet.

Chef Jessica Bright

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