Step 1

Preheat oven to 325F.

Step 2

Spread out coconut on a baking sheet.

Step 3

Bake for about 5 -10 min.

Step 4

Increase oven temp to 375F.

Step 5

Sift flour, salt, cornstarch into a medium bowl. Give it a whisk.

Step 6

In a standing mixer fitted with a paddle attachment, cream the butter and sugar together until fluffy.

Step 7

Scrape down the bowl before adding eggs.

Step 8

Add eggs. Mix until combined.

Step 9

Add dry ingredients to the wet.

Step 10

Mix on low with a paddle attachment until just combined. Drizzle in vanilla.

Step 11

Transfer dough to parchment paper.

Step 12

Roll into a disk.

Step 13

Chill for about 1 hour.

Step 14

Press to flatten and roll between 2 pieces of parchment paper.

Step 15

Roll dough to ½ inch.

Step 16

Use 2.5 inch circle cookie cutters.

Step 17

Place cookies onto a baking sheet with a silpat.

Step 18

Bake for 12 min.

Step 19

Let cool before decorating.

Step 20

In a standing mixer fitted with a paddle attachment, cream butter and confectioners sugar together. Add a cream and vanilla.

Step 21

Transfer to a piping bag.

Step 22

Snip off the tip.

Step 23

Mix cocoa powder and vanilla in a bowl.

Step 24

Using a paint brush, splatter chocolate eggs with mixture to create a speckled, robin’s egg look.

Step 25

Pipe a ring of buttercream on each cookie.

Step 26

Press on toasted coconut to create a nest look.

Step 27

Add speckled eggs to the nest.