Around here, spring is in the air. The tulips are coming up in planters on our back porch, temperatures are slowly rising and that dreaded annual haze of pollen has Alabamians sneezing. Just like that, Easter is upon us.
The nests are photographed on a deviled egg tray that was treasured by my great grandmother Pate, then my Gran, and now me.
Crispy Coconut Nest Cookies
3/4 cup sweetened coconut
2 cups rice cereal*
1/2 cup all purpose flour
1/4 cup butter
1/4 cup almond butter
1/4 cup honey
1 large egg
1 teaspoon vanilla
3 tablespoons Nutella
white chocolate chips, jelly beans or other “egg” candy, for garnish
Pre-heat the oven to 350 degrees.
In a large bowl, combine the coconut, rice cereal and all purpose flour. Set aside.
In a smaller microwaveable bowl, combine the butter, almond butter and honey. Gently warm until ingredients are just melted, about 30 seconds. Your mixture should be luke warm. Stir until well combined.
Add the egg and vanilla, beating with a whisk or fork until the egg disappears into the butter mixture. Pour the wet mix over the dry and stir until all the dry mixture is coated.
Use a 1/4 cup measure to scoop up the cereal dough. You’ll want a scant cupful for each nest. Roll into twelve equal portions and place on a cookie sheet.
Use the back of a spoon to make an indentation for each nest. Bake for 8-10 minutes, until lightly brown.
After the cookies have cooled, add a spoonful of the Nutella to the center of each nest. Garnish with white chocolate chip “eggs” or any other candy desired.
*For testing, I used Erewhon Honey Rice Twice, but Rice Krispies or a similar brand should work as well.
As for tomorrow, I hope you have a beautiful day spent with family. I hope you’ll find time to reflect on new beginnings. And I hope there’s a little candy in your basket. Happy Easter!