Description
These Coconut Macaroons Easter Birds Nests are delightful coconut-based cookies shaped into charming nests, perfect for Easter celebrations. They combine sweet shredded coconut with egg whites and sugar, baked to golden perfection, then topped with melted chocolate and colorful candy eggs or jelly beans for a festive touch.
Ingredients
Scale
Macaroon Mixture
- 3 cups sweetened shredded coconut
- 4 large egg whites
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
Toppings
- ¾ cup semisweet chocolate chips (melted)
- 1 cup candy-coated chocolate eggs or jelly beans
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Ingredients: In a large bowl, combine the shredded coconut, egg whites, sugar, vanilla extract, and salt. Stir until the coconut is evenly coated with the mixture.
- Shape the Nests: Using heaping tablespoons, scoop the mixture onto the prepared baking sheet. Create a nest shape by pressing down the center of each mound with the back of a spoon to form a small well for the eggs.
- Bake: Place the baking sheet in the oven and bake the macaroons for 20 to 25 minutes, or until the edges turn a golden brown color.
- Cool Completely: Remove the baking sheet from the oven and allow the nests to cool fully on the baking sheet to maintain their shape.
- Add Chocolate and Candy Eggs: Once the macaroons are cooled, spoon approximately 1 teaspoon of the melted chocolate into the center of each nest. While the chocolate is still soft, press 2 to 3 candy-coated eggs or jelly beans into the chocolate to resemble bird eggs.
- Set Chocolate: Let the chocolate set at room temperature before serving or storing.
Notes
- For a more intense coconut flavor, lightly toast the coconut before mixing it with other ingredients.
- Store the coconut nests in an airtight container at room temperature for up to 3 days to keep them fresh.
