Bird’s Nest Cookies

For the cookies:
Preheat oven to 350 F.

In a mixing bowl using an electric mixer, cream butter, sugars, and salt on medium speed for 3 minutes. Add vanilla; mix for 1 minute. Add flour one cup at a time on low speed; mix until flour is just incorporated.

Place coconut on a large plate. Roll 1 1/4-inch balls of dough between the palms of your hands, and then roll in the shredded coconut. You will need to gently press the coconut into the dough with your fingers and palms.

Place the coated balls on a Silpat- or parchment paper-lined baking sheet and make a well in each cookie with your thumb. Bake the cookies for 8 to 10 minutes, or until lightly browned on the bottom edges. Remove from oven.

After removing the cookies from the oven, use the back of a spoon to reinforce the well in each cookie. Allow the cookies to rest on the baking sheet for 5 minutes, before removing to a cooling rack to cool.

For the caramel:
Unwrap the caramels and place in a medium saucepan with the cream, over medium-low heat. Stirring constantly, cook the mixture until the caramels have completely melted; remove from heat. Working quickly, fill the well of each cookie using a teaspoon.

For the decoration:
Place 3 Cadbury Mini Eggs into the caramel on top of each cookie.