These bunny nests make great Easter treats and the kind of memories that will last for a lifetime, no matter how old the children in your life are.
Cookie Dough, I used peanut butter
Ice Cream, I used vanilla.
Coconut, I tinted green.
Bunny Eggs, I used robin’s eggs and jelly beans.
1. Preheat oven to 350 degrees.
2. Invert a muffin tin and spray tops and sides of cups with Pam.
3. Take enough cookie dough for about 1 1/4 cookies and and pat it into a round, flat disc.
4. Put the center of the dough disc over the center of an inverted muffin cup and pat dough snugly over the cup and down the sides. (I covered every other cup so that dough did not run together.)
5. Bake for 7 minutes.
6. Don’t be surprised if your dough is WAY too big once it is done. Just cut away the extra with a sharp knife. Allow to cool for a couple of minutes and then remove your cookie cups. If dough gets too cool to remove, just put back in the oven for about 30 seconds and start removing once again.
7. Once the cups are removed from the muffin tin, trim away any excess around the lip of the nest.
8. Freeze nests until they are very hard. This does not take long.
9. Fill cups with ice cream.
10. Sprinkle with colored coconut.
11. Return to freezer until you are ready to serve.
12. When you are ready to serve, top with your bunny eggs and allow to stand for about 10 minutes before serving. This will give your “nest” time to soften a bit.
I have to tell you that no one has worse fine motor skills than I do. By the time I finish trimming my nests, my kitchen floor looks as if a herd of Texas buffalo walked over them!
Don’t forget that several of these grouped together will make a beautiful table decoration or centerpiece. Just make sure they are frozed very hard so that they will be the perfect texture when you meal is over.