Ingredients

• 4 cups - sweetened flake coconut
• 3 to 4 tbsp - mini chocolate chips
• 4 ounces (about 1/2 cup) - mini jelly beans
• 1.25 cups - all-purpose flour
• 1/3 cup - unsweetened cocoa powder
• 2 tsp - baking powder
• 1/4 tsp - salt
• 1/3 cup - butter or margarine, at room temperature
• 1 package (3 oz) - cream cheese, at room temperature
• 3/4 cup - packed light-brown sugar
• 1 - egg yolk
• 1 tsp - coconut extract

How to Make Easter Bird Nest Cookies

• Combine flour, cocoa powder, baking powder and salt in small bowl.
• Beat together butter, cream cheese and brown sugar in large bowl until smooth and creamy, about 2 minutes. Beat in egg yolk and coconut extract.
• On low speed, gradually beat in flour mixture in 3 batches until well blended.
• Stir in 3 cups of the coconut.
• Cover bowl with plastic wrap.
• Chill 1 hour until firm enough to handle. Spread remaining coconut on waxed paper.
• Heat oven to 350 degrees
• Using level tbsp, shape dough into 1-inch balls; roll in remaining coconut.
• Place on ungreased baking sheet, spacing about 2 inches apart.
• Bake at 350 degrees in oven 10 to 15 minutes or until firm to touch.
• Cool on baking sheet or wire rack for 1 minute.
• Then press down in the middle with a spoon, add about 1/4 tsp mini chocolate chips into it and top with 3 jellybeans each.