These are the cutest Easter chick cookies. A simple butter biscuit is decorated to an inch of its life with coloured coconut, white chocolate, and icing. The kids will love making and eating them.
What I love about these chicks is you could use your favourite biscuit/cookie recipe, you don't need to use mine. The hero of these cookies is the decoration.
The cookies are an easy food processor recipe that makes around 40-45 cookies. Get the kids involved (borrow your neighbour's ones if you don't have any), as they do take a little time to assemble.
My trick is to make half the batch Easter chick cookies and the other cookie eggs simply coated in white chocolate and coloured coconut. Have fun!
Sara xxx
Ingredients
If you don't want to bake your own Easter chick cookies, you can always use oval store-bought ones. Arnott's Milk Arrowroot Biscuits would be perfect, or something similar.
- Icing Sugar Mixture: Is less lumpy to use than pure icing sugar, you can substitute the pure stuff.
- White Chocolate: Choose the one you enjoy eating. It is used to completely cover the top of the cookies acting as glue for the icing shells, eyes, beak, and coconut feathers.
- Yellow Food Colouring: Used to colour the coconut, liquid or gel will work.
- Shredded Coconut: Shredded works best, I find desiccated too fine to show feathery details.
- Butter: Use salted. If using unsalted add a pinch of salt to the recipe.
- Eyes: Available at most supermarkets in the baking aisle. Alternatively use black writing icing (see below).
- Plain Flour: Stock standard plain white flour.
- Vanilla Extract: You could use vanilla bean paste or essence if you prefer.
- Black Writing Icing: If you can't get your hands on candy eyes, simply dot on the chick's eyes using a black writing icing pen.
- Ready Rolled or Ready-to-Roll White Icing: I purchased mine ready-rolled, or buy a block of white icing and roll it out yourself.
- Red & Orange Candies: I used red and orange mini M&Ms for the beaks.
Recipe Walk Through
Place flour, icing sugar, butter, and vanilla in the bowl of the food processor. Process the ingredients until they just come together.
Tip dough mixture onto a lightly floured clean surface. Bring the dough together gently with your hands to form two balls. Using a rolling pin roll out each dough ball on a piece of baking paper to 5mm (0.2") thickness. Place rolled out dough in the fridge to rest for 30 minutes.
Once the dough has rested remove from the fridge. Using an egg shaped cookie cutter cut egg shapes from the dough.
Place the eggs on the prepared lined baking sheets. Bake in a 170°C (340°F) pre-heated oven for 15 minutes or until lightly golden.
Remove baked cookies from trays to cool on a rack.
While the cookies are cooling place shredded coconut in a zip lock bag with a couple of drops of yellow food colouring. Shake and massage the bag to colour the coconut. Add a few more drops of colouring if you want a more intense yellow.
Roll out the ready-to-roll icing on baking paper until it is 3mm (0.12") thick.
Cut egg shapes using the egg cookie cutter used for the cookies.
Using a small sharp knife cut zig zags to form broken egg shells.
Re-roll any excess icing.
In a small bowl melt white chocolate in the microwave. Cover the top of an egg cookie with chocolate. Then place the icing broken shell on the cookie. Stick on two candy eyes. If not using candy eyes, drawn them on after you have covered the cookie with coconut.
Place a small orange or red candy between the two eyes to form a beak. Sprinkle with coloured shredded coconut, pressing it onto the chocolate gently with your fingers. Move any shredded coconut that is covering the Easter chick cookie facial features with a small sharp knife or chopstick. Leave to set.
Printable Recipe
Easter Chick Cookies
Ingredients
- 335 grams (2¼ cups) plain flour
- 80 grams (½ cup) icing sugar mixture
- 250 grams ( 2 sticks) salted butter | chilled, cut into cubes
- 1 teaspoon vanilla essence
- 25 grams (⅓ cup) shredded coconut
- yellow food colouring | liquid or gel
- 400 grams (14 oz) ready-to-roll white icing
- 225 grams (8 oz) white chocolate
- 45 red and orange candies | mini M&Ms work well
- candy eyes or black writing icing
Instructions
- Pre-heat oven 170°C (340°F). Line two baking sheets with baking paper.
- Place flour, icing sugar, butter, and vanilla in the bowl of the food processor. Process the ingredients until they just come together.
- Tip dough mixture onto a lightly floured clean surface. Bring the dough together gently with your hands to form two balls. Using a rolling pin roll out each dough ball on a piece of baking paper to 5mm (0.2") thickness. Place rolled-out dough in the fridge to rest for 30 minutes.
- Once the dough has rested remove from the fridge. Using an egg shaped cookie cutter cut egg shapes from the dough.Place the eggs on the prepared lined baking sheets. Bake in a 170°C (340°F) pre-heated oven for 15 minutes or until lightly golden.Remove baked cookies from trays to cool on a rack.
- While the cookies are cooling place shredded coconut in a zip lock bag with a couple of drops of yellow food colouring. Shake and massage the bag to colour the coconut. Add a few more drops of colouring if you want a more intense yellow.
- Roll out the ready-to-roll icing on baking paper until it is 3mm (0.12") thick.Cut egg shapes using the egg cookie cutter used for the cookies.Using a small sharp knife cut zig zags to form broken egg shells.Re-roll any excess icing.
- In a small bowl melt white chocolate in the microwave. Coer the top of an egg cookie with some chocolate. Then place the icing broken shell. Stick on two candy eyes. If not using candy eyes, drawn them on after you have covered the cookie with coconut.
- Place a small orange or red candy between the two eyes to form a beak. Sprinkle with coloured shredded coconut, pressing it onto the chocolate gently with your fingers. Move any shredded coconut that is covering the facial features with a small sharp knife or chopstick. Leave to set.
Measurement Notes
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
Recipe Notes
- 1 teaspoon equals 5ml
- 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
- 1 cup equals 250ml (Nth America use 237ml)
- 4 teaspoons equal 1 tablespoon
- I use the below unless specified in my recipes;
NUTRITIONAL INFORMATION
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
More Easter Recipes
You will find lots more in our Easter Recipes section. Including my favourite Easter recipe Hot Cross Bun Ice Cream, along with more favourites below.
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