Make your Easter extra special with these Coconut Macaroon Easter Nests. These adorable macaroon nests are both adorable and delicious!
Coconut Macaroon Easter Nests Recipe
With Easter just around the corner, I’m gathering all my fun recipes together so that our family can enjoy being in the kitchen together. Of course, we always boil eggs to dye them and then make delicious deviled eggs out of them every year.
But our favorite recipe to make for Easter dinner dessert besides carrot cake mix cookies, are theses delicious birds nest egg cookies! Not only are they absolutely adorable, but they are so yummy too!
My little kids love to put the little Cadbury eggs on top and I love to sneak a few in my mouth!
You can never go wrong with fun festive desserts during any holiday event.
Coconut Easter Nests are the perfect addition to your Easter family meal!
Coconut Macaroon Easter Nests Recipe
Makes: 34 macaroons
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Ingredients for Coconut Macaroon Easter Nests
5 ½ cups sweetened flaked coconut
¾ cup sweetened condensed milk
1 teaspoon almond extract
2 large egg whites
¼ teaspoon salt
½ cup white chocolate chips
Package of Cadbury mini eggs
The Following Tools Will Be Helpful When Making These!
How to Make this Coconut Macaroon Easter Nests Recipe
Making these coconut macaroon nests is as simple as they are delicious! Start by preheating your oven to 325 degrees and lining two baking sheets with parchment paper. Set these aside.
In a medium bowl, combine coconut, condensed milk, salt, and almond extract until combined and set aside.
In a separate large bowl, use an electric mixer to beat the egg whites until they form stiff peaks. Once they reach the stiff-peak stage, gently fold the egg whites into the coconut mixture.
Drop the mixture by generous tablespoonfuls about an inch apart onto your prepared baking sheet. Press your thumb into each macaroon right in the center to form the shape of a nest.
Bake your macaroon nests for 25 minutes until they are set and a light golden brown.
While they bake, prepare a wire cooling rack. When the macaroons are finished transfer them to the rack to cool.
The last thing you need to do is decorate your coconut macaroon nests! Melt your white chocolate chips by placing them in a microwave safe bowl and microwaving for 30 second intervals, stirring between each.
Drizzle the white chocolate over the macaroon nests and place 3 mini eggs on top!
There you have it. The most adorable coconut macaroon nests!
Tips and tricks for Coconut Macaroon Easter Nests
- Don’t overmix your mixture when you are folding the egg whites into the coconut mixture. Beating the egg whites incorporated air into them that helps create the perfect fluffy macaroons. If you mix them into the coconut mixture too much, you risk losing a lot of that precious air you just whipped up!
- If you have a stand mixer, it’ll save you a lot of energy when whipping up your egg whites. They may take a few minutes to get to a stiff peak texture so being able to turn on your mixer and walk away is really nice!
- You can easily use your thumb to shape your nests, but you can also try using the back of a tablespoon. The rounded shape will easily imprint your coconut macaroon nests into the perfect shape will less messy fingers!
- Melting chocolate can be a little tricky! Make sure that you only microwave for thirty seconds at a time and that you are stirring between each microwaving. Chocolate chips can seize up easily when overcooked which will make it hard to drizzle! When it’s perfectly melted, you can use a spoon to drizzle it over the macaroon nests, or you can put the chocolate in a bag and snip the corner to help with even drizzles.
How do I store coconut macaroons?
Coconut macaroons do not have the longest shelf life, but they can last about 3 days if they are stored correctly.
These macaroon nests should be stored in an air-tight container at room temperature. If you live in an especially humid area, be sure to keep all that air out to avoid mushy macaroons!
Can coconut macaroons be frozen?
If you need to freeze these coconut macaroon nests, they should freeze great.
You should freeze them after baking and let them come to room temperature before serving. They will last about a month in your freezer!
You will have to make sure that they are in an air-tight freezer container to avoid any moisture getting to the nests.
What is the difference between macaroons and macarons?
Don’t worry. You are not the only one who wants to know!
Even though they sound just alike, they are pretty different! Macaroons like the ones in this recipe are coconut-based and are less flexible with the flavor. Whereas macarons are meringue-based sandwich cookies that can be almost any flavor combination.
If you like coconut with a hint of sweet white chocolate, these macaroons are a perfect choice.
Why do macaroon cookies spread?
There are several reasons that your macaroons may be spreading. Since you want these nests to keep their shape, this is not what you want!
The first thing you need to watch out for is overmixing. This can lead to a more dense macaroon that tends to spread.
Another issue may be the temperature of the mixture before baking. If it is too warm, it may lead to spreading. You can try to pop your nests into the fridge for ten minutes to cool before baking them to avoid this.
Share with us in the comments how your Coconut Macaroon Easter Nests turn out! And tag us on Instagram with a picture of your recipe! We would love to see it!
Check out these other great Easter ideas!
- 5 ½ cups sweetened flaked coconut
- ¾ cup sweetened condensed milk
- 1 teaspoon almond extract
- 2 large eggs whites
- ¼ teaspoon salt
- ½ cup white chocolate chips
- Package of Cadbury mini eggs
- Preheat the oven to 325°F. Line two baking sheets with parchment paper. Set aside.
- Put the coconut, condensed milk, salt and almond extract in a medium bowl. Stir until combined. Set aside.
- In a large bowl use an electric mixer to beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the coconut mixture.
- Drop by generous tablespoonfuls about 1 inch apart onto the prepared baking sheet.
- Press your thumb into the center of the macaroon to form the shape of a nest.
- Bake for 25 minutes, until set and delicate brown.
- Transfer to a wire rack to cool.
- Place the white chocolate chips in a microwave-safe bowl. Microwave for 30-second intervals stirring between them until the chips have melted.
- Drizzle some melted chocolate into the macaroon nest and place 3 of the mini eggs on top.
The macarons will keep well in an airtight container at room temperature for 3 days.