Easter Coconut Macaroons (Bird’s Nest Cookies)

Easter coconut macaroons each topped with three eggies

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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.


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


  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