The perfect Easter brunch treat

As I’ve gotten older my admiration for springtime has grown. My favorite time of year will always be fall and Halloween is my favorite holiday, but spring has its own benefits.

First, when spring arrives it means winter is over. Two, it means I can start to garden again, and be outside more. Third, is Easter candy. I am of the belief that Easter candy and other treats eaten for Easter brunch are some of my favorites: jelly beans, peeps, chocolate bunnies and anything with coconut.

I’m not sure of the reason but coconut is found in a lot of fun Easter baked goods — cake, cupcakes, cookies etc. — which is why I think these are a great thing to make this time of year.

Because of the coconut and the way they’re shaped they resemble birds nests (another sign of spring). They’re a perfect dessert for Easter brunch.

This recipe is simple because there aren’t many ingredients to measure out, but it took me a couple of tries to get the dough just right.

The first time I made it I followed the exact recipe and the dough was too crumbly and dry to form cookies.

The second time I cut the flour by ½ a cup and it was still slightly crumbly and a little hard to work with.

I have a few tips for people when making this dough. Thaw out more butter than the recipe calls for. This is done because in case the dough is super crumbly after the flour is added, you can add a tablespoon of butter at a time. Also, I would suggest to chill the dough overnight. The original recipe called for the dough to be chilled for 30 minutes. I found that wasn’t enough time.

Once they’re finished they will be crunchy on the outside and buttery on the inside. The raspberry offers a nice tarte, bite to the buttery dough.


3/4 pound (3 sticks) unsalted butter, at room temperature (thaw out another half a stick in case more needs to be added to the dough)

1 cup sugar

1 teaspoon pure vanilla extract

3 cups all-purpose flour

1/4 teaspoon kosher salt

1 egg beaten with 1 tablespoon water, for egg wash

7 ounces sweetened flaked coconut

Raspberry and/or apricot jam


Cream the three sticks of butter with the sugar. Add the vanilla. Sift the flour and salt together and slowly add to the butter and sugar. Chill the dough in a piece of plastic wrap for a few hours, or overnight.

Thaw out dough. Preheat oven to 350 degrees. Mix the egg with water for the egg wash and put the coconut in a separate bowl.

Roll the dough into small balls (don’t make them too big), dip in the egg wash then dip in the coconut.

Then take the cookie and flatten it a little and use your thumb to make an indent. Then take a small amount of jam and place in the thumbprint. Bake for 20-25 minutes. This makes about 32 cookies.