Pillsbury™ Easter Egg Nest Cookies

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Pillsbury™ Easter Egg Nest Cookies
  • Prep 45 min
  • Total 45 min
  • Servings 28
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These Easter Nest cookies are made using our Pillsbury Sugar Dough and will “fly” right off the plate
May 14, 2018


  • 1 roll (468 g) Pillsbury™ Refrigerated Sugar Cookies
  • 1 tub Betty Crocker™ Whipped Fluffy White Frosting
  • cups (375 mL) flaked coconut
  • Food colour
  • Small chocolate egg-shaped candies or jelly beans


  • 1
    Heat oven to 350°F (180°C)
  • 2
    Roll cookie dough into 28 1-inch balls and place 2-inches apart on ungreased cookie sheet. Bake 11 to 14 minutes. Cool 2 minutes and remove from cookie sheet. Cool completely on wire rack.
  • 3
    Frost cookies. Add coconut to a large resealable food-storage plastic bag. Add 2 to 4 drops food colour, shaking bag to blend colour. It may be necessary to add 1 to 2 teaspoons water to help disperse the colour evenly or additional fool colour until desired colour is reached.
  • 4
    Sprinkle about 1 to 2 teaspoons coconut onto each cookie. Top with candy eggs or jelly beans.

Nutrition Information

No nutrition information available for this recipe
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