Since ancient times, rabbits have always been associated with the arrival of spring, but it was only in early modern times that the Easter tradition of the egg-laying bunny originated. Children were told to make ‘nests’
with their caps and bonnets and if they were good, the Easter bunny would leave coloured eggs for them.
Today, our Easter bunny is a little more of a trickster scattering the eggs for children to find!
In homage to the original Easter bunny tradition, I have made coconut nests to be filled with colourful Jelly Bean “Easter eggs.” Enjoy!
Yield: 10 Nests
2/3 cup sweetened condensed milk
1 large egg ,white
1-1/2 teaspoons vanilla
1/8 teaspoon salt
3-1/2 cups sweetened or unsweetened coconut
Lemon curd or your choice of filling
Kerr’s Jelly Beans
1. Preheat the oven to 325°F. Line a large baking sheet with parchment paper or a Silpat mat.
2. In a large bowl, stir together the sweetened condensed milk, egg white, vanilla extract, and salt. Stir until combined. Add in the coconut and mix well.
3. With a spoon, scoop up about 2 tablespoons of the dough and place the dough onto the prepared baking sheet. Form the cookies into the shape of a bird’s nest. Press down on the center with your thumb.
4. Bake cookies for 17 to 20 minutes, or until slightly golden brown. Remove from the oven and press your thumb down in the center of the nests again. Leave the cookies on the baking sheets for about 5 minutes or until they are firm and set. Remove with a spatula onto a cooling rack. Cool completely.
5. Place about one tea spoon (or more, depending on your preference!) of lemon curd in the center of each nest. Garnish with Kerr’s Jelly Beans in the center of each nest. Finish decorating the nests and serve!
Note-you may bake these 2-3 days in advance, but be sure to store the finished nests in an air tight container and enjoy when desired!