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Gluten-Free Easter Cookie Nests

These easy to prepare Easter sweet treats are so delicious, and so much fun!
Course Sweet
Cuisine European
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 14 Cookies
Calories 227kcal
Author Alexandra


  • 3 cups almond meal spooned into the cup, loosely packed - See Note 1
  • 1 cup caster/superfine sugar
  • teaspoon almond essence or to taste
  • 3 egg whites
  • 1 cup shredded coconut
  • Cadbury Mini Eggs to decorate


  • Preheat oven to 170 Degrees C (340 F).
    Place non-stick baking paper onto oven trays.
  • Put shredded coconut into a flat bowl or onto a plate.
  • Combine almond meal, sugar and almond essence in a large bowl. Add the lightly beaten egg whites and stir until the mixture forms a firm paste.
  • Roll small balls of the mixture, about 4 cm (or 1 ½ inch) in diameter in the shredded coconut.
  • Place the balls onto baking paper-lined oven trays and gently flatten them a little, before pressing down in the centre to make a nest shape.
  • Bake for about 18-20 minutes or until the biscuits are lightly browned.
    Cover with foil for the last 2 minutes if the coconut is browning too quickly.
  • Cool on racks.
    Decorate with Mini Eggs.


  1. Spoon the almond meal into the cup gently.
    Never use the cup to scoop your ingredients – you may compact the contents in the measuring cup, and this will cause the recipe to not work accurately.
  2. All ovens vary in temperature slightly, and as such we have provided a time range for doneness on this recipe. 


Calories: 227kcal | Carbohydrates: 22g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Sodium: 28mg | Potassium: 32mg | Fiber: 3g | Sugar: 18g | Calcium: 51mg | Iron: 1mg