Print Recipe

Coconut Macaroon Nests for Easter

Make these easy Easter nests using coconut macaroons. 
Prep Time10 mins
Cook Time12 mins
Total Time25 mins
Course: Dessert, Snack
Cuisine: American
Servings: 24 mini egg nests

Ingredients

  • 2 1/2 cups shredded coconut, unsweetened
  • 1/2 cup sugar
  • 3 egg whites from large eggs
  • 1 teaspoon vanilla
  • 1/4 teaspoon almond extract
  • 1/3 cup chocolate chips
  • 24 mini cadbury eggs

Instructions

  • Preheat oven to 350 and spray a mini muffin tray with nonstick spay (grease this well or nests will stick!). You can also use a sheet pan lined with parchment paper.
  • Mix the coconut with sugar, egg whites, vanilla and almond extracts. Use a teaspoon to spoon mixture out evenly into 24 mini muffin tins. If you don't have a mini muffin tray you can spoon out the mixture using a tablespoon onto a parchment lined baking sheet. Use the back of the teaspoon to press down into the center of each nest to create a little well or nest.
  • Bake for 12 minutes then turn off the oven and let the nests continue to set in the oven for 2 minutes. Remove the nests form the oven and use the back of a teaspoon to press down the center of the nests again. Let nests cool as you melt the chocolate chips. Use the teaspoon to spoon out melted chocolate evenly onto the nests. Top with a mini cadbury egg.
  • Let the chocolate cool and set before servings.