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macaroon nests on white plate with basket of candy in background
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Coconut Macaroon Nests

Coconut Macaroon Nests, or Bird Nest Cookies are such an easy idea for an Easter treat. Melted white chocolate and candy eggs fill the nests for a sweet dessert.
Prep Time10 mins
Cook Time20 mins
Course: Dessert
Cuisine: American
Keyword: birds nests, coconut, Coconut Macaroon Nests, dessert, Easter, white chocolate
Servings: 8 cookies

Ingredients

  • 1 ⅓ cup sweetened shredded coconut
  • cup sugar
  • 3 tablespoons flour
  • teaspoon salt
  • 2 egg whites, room temperature
  • ½ teaspoon vanilla extract
  • 1 cup white chocolate chips, melted
  • 21 - 24 candy coated chocoate mini eggs

Instructions

  • Preheat the oven to 325 degrees. Prepare a large rimmed baking sheet with parchment paper, or a silicone baking mat
  • In a large bowl, stir together the coconut, sugar, flour, and salt.
  • Whisk together the egg whites and vanilla in a small bowl, just until blended. Mix into the coconut mixture until completely blended.
  • Using a 1 1/2 tablespoon cookie scoop, place a coconut ball on the prepared baking sheet. No scoop? Make 2 inch balls from the mixture.
  • Using a teaspoon, press a well into the center. Bake for 20 to 25 minutes or until the edges begin to brown. Remove from the oven and cool completely.
  • Transfer the melted white chocolate into a piping bag and fill each well with chocolate. Immediately place three candies into each well. This is my tip to melt the white chocolate chips, use the double boiler method for even melting of the chocolate. On the stove, place a pan with a couple of inches of water, and then a heatproof bowl over the pan with 1 cup of white chocolate chips. Stir and melt the chips, add 1/4 teaspoon vegetable oil and stir until mixed. You can spoon the melted chocolate into a piping bag to fill the nests, or just spoon it into each one.
  • Allow the chocolate to set completely prior to storing or serving.