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Easter Coconut Macaroons (Birds Nest Cookies)

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.

Easter coconut macaroons each topped with three eggies

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.

a tray of Easter coconut macaroons each topped with three eggies

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.

a top down view of a bowl of shredded coconut and a bowl of whipped egg whites
Shredded coconut and whipped egg whites + sugar.
a top down view of baking sheet with unbaked coconut macaroon with indents pressed into the centres
Make indents in the centre of the drops of batter with a teaspoon.
a top down view of a bowl of unbaked coconut macaroon batter next to a baking sheet with unbaked macaroons
a baking tray with unbaked coconut macaroons with indented centres
a top down view of baked coconut macaroons with indented centres
Bake for about 12 minutes, then gently press the ident again.
a top down view of baked coconut macaroons with centres filled with white icing
Let cool completely then fill the centres with vanilla frosting then decorate with eggies.
a baking sheet with Easter coconut macaroons each topped with three eggies

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.

a top down view of Easter coconut macaroons each topped with three eggies

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.
a tray of Easter coconut macaroons each topped with three eggies

I hope you make these Coconut Macaroon Easter Nests!

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Easter Coconut Macaroons (Bird’s Nest Cookies)

Easter coconut macaroons each topped with three eggies

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.

  • Author: Jo-Anna Rooney
  • Prep Time: 10 minutes
  • Cooling Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 30 cookies 1x
  • Category: Cookie
  • Method: Baking

Ingredients

Units Scale
  • 3 egg whites (from large eggs)
  • 1/2 cup granulated sugar
  • 1/4 tsp salt
  • 114 oz package sweetened flaked coconut
  • about 1/2 cup vanilla frosting (I just used a pre-made frosting)
  • candy coated chocolate Easter eggs like eggies

Instructions

  1. Preheat your oven to 350 degrees F.
  2. Whip together the egg whites, sugar and salt until frothy.
  3. Stir in the coconut.
  4. Line a baking sheet with parchment paper or a baking mat, because they will stick to the pan if you don’t!
  5. Drop the coconut mixture onto the prepared baking sheet by heaping tablespoons, about 1 1/2 inches apart. They don’t spread out.
  6. Then use a teaspoon to make a small indent into the centre of each cookie.
  7. Bake for about 12 minutes, or until they start to appear slightly golden brown.
  8. When they are done, remove from the oven, then use the teaspoon to gently indent the centre again.
  9. Let cool completely before adding the icing, about 30 minutes.
  10. Once the cookies are fully cooled, add a teaspoon of vanilla frosting to the centre.
  11. Then place 3 eggies in the frosting.
  12. Enjoy!

Keywords: coconut macaroons, Easter coconut macaroons, birds nest cookies, birds’ nest cookies

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Happy Easter!

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