Carrot Cake Bird's Nest Cookies
Recipe type: cookies
Prep time: 
Cook time: 
Total time: 
Serves: 2 dozen cookies
Carrot cake cookies are spiced and crisp on the outside and soft and chewy on this inside. They are filled with a creamy cream cheese frosting and topped with chocolate eggs.
For the cookies:
  • 1⅓ c. flour
  • 2 t. cinnamon
  • 1 t. ginger
  • ½ t. nutmeg
  • 1 t. salt
  • 1 stick (1/2 cup) butter
  • ⅓ c. Dixie Crystals sugar
  • ⅓ c. Dixie Crystals brown sugar
  • 1 egg
  • 2 t. vanilla
  • ¾ c. finely grated carrots
  • ¼ c. toasted walnuts, chopped
  • 1½ c. shredded sweetened coconut
For the filling:
  • 2 oz. low fat cream cheese, softened
  • 2 T. butter, softened
  • 1 t. vanilla
  • ½ c. Dixie Crystals powdered sugar
  • Chocolate eggs
  1. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
  2. In a medium bowl combine the flour, cinnamon, ginger, nutmeg, and salt. Mix and set aside.
  3. In a large bowl beat the butter, sugar, and brown sugar. Add the egg and vanilla and mix well.
  4. Add the carrots and walnuts and mix well.
  5. Add the flour mixture to the butter mixture and mix until combined.
  6. Roll tablespoons of dough into balls and then roll in the coconut. Arrange them one inch apart on the prepared baking sheets. Press a teaspoon into the middle of each cookie.
  7. Bake for 22-25 minutes or until the coconut is golden brown.
  8. Remove from oven and cool completely on the baking pans.
  9. Meanwhile, make the filling by beating the cream cheese, butter, and vanilla in a medium bowl until fluffy.
  10. Mix in the powdered sugar and mix until smooth.
  11. Place the filling in a zip top baggie and pipe into the center of each cookie. Top with 3 chocolate eggs.
Recipe adapted from Food Network Magazine, January/February 2019.
Recipe by Hezzi-D's Books and Cooks at