These Easter Coconut Macaroons or also called Bird’s Nest Cookies, are a delicious and adorable treat for Easter! Chewy, coconut-y and so yummy.
If you’re looking for an easy and SO CUTE Easter treat, these Bird’s Nest Cookies are a great option! They’re delicious and adorable.
About these Coconut Macaroon Nests:
These nests are just a really fun spin on classic coconut macaroon cookies. By creating a small indent in the centres of the cookies, you create a little ‘nest’ for some chocolate Easter eggs. Toasted coconut makes a perfect nest for little chocolate eggs…you could use all blue to look like a nest of robin eggs, or mix and match colours in any way you like.
How to Make Birds Nest Cookies:
These Easter Coconut Macaroons come together in just minutes with really simple ingredients that you probably have already. Just 6 ingredients: egg whites, coconut, sugar, a little bit of salt, vanilla frosting and candy coated chocolate eggies. Here’s a quick visual on how to shape and bake these adorable little treats.
Don’t decorate them too soon!
Let the cookies cool completely before adding the frosting and candy, or both may melt all over your cookie nest and you don’t want that. About 30 minutes should do it.
Easter Coconut Macaroon Recipe Tips:
- Coconut: Use a 14 oz package (about 2 cups) of sweetened shredded coconut.
- Frosting: I use a pre-made vanilla frosting, but if you have a favourite homemade buttercream you can use that too. Chocolate frosting or melted chocolate (melted chocolate chips) would work too…it’s basically there to hold the candy in place.
- Easter Candy: I like to use candy eggs like Eggies or Cadbury Mini Eggs for these Birds Nest Cookies (milk chocolate or dark chocolate). Jelly beans would also be a great option. You could also place one large egg in the centres…have fun with them!
- Prep the baking sheet! These cookies will stick to a baking sheet, so make sure you line it with parchment paper or a baking mat. You could also use a cooking spray.
- Shaping the nests: Coconut Macaroons do not spread out during baking, so they will come out in the same shape as they did going in. I make a heaping tablespoon for each cookie, then try to shape it in a circle and use a teaspoon to create an indent in the centre. After baking the centres will rise slightly, so you can use a teaspoon to press the centres down slightly.
- Storage: Store these macaroons in an air-tight container (they’re fine stored at room temperature).
- Freezing: Coconut Macaroons freeze well for up to 3 months or so. Just don’t freeze them with the candy…add those right before you want to serve them.
I hope you make these Coconut Macaroon Easter Nests!Print
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