Ingredients

• 1 large Egg
• 1 stick Butter melted (8 Tbsp)
• 2 Tbsp Fresh Lemon Juice
• Zest from one Lemon
• 1 1/2 cups Gluten Free 1-to-1 Baking Flour
• 1/2 cup Almond Flour
• 1/2 tsp Baking Powder
• 1/8 tsp Salt
• 3/4 cup Sugar
• Green Frosting
• Shredded Coconut
• Jelly Beans
• Peeps

Instructions

1. Preheat the oven to 350°F.
2. In a mixer, add all wet ingredients (including zest) and mix on low speed until blended.
3. Gradually add in the dry ingredients, starting with the almond flour. Turn the speed up to medium after the dry ingredients are blended in and mix for one more minute.
4. Spray coconut oil in a muffin tin or cookie bowl tin. Fill each cup 1/3 with batter.
5. With wet fingers, push the dough up the sides to make the nest. Repeat with each cup. Bake for 10 minutes until done.
6. Remove from the oven and put each cookie nest on a cooling rack to cool.
7. Use squeeze frosting to line the edge and the middle of each nest. Fill each nest with 1 tablespoon shredded coconut. Add a Peep and jelly beans.