Description
These Coconut Macaron Cookie Nests are a delightful treat for Easter or any special occasion. Crisp and chewy coconut macaroon nests filled with colorful candy eggs make for a festive and delicious dessert.
Ingredients
Scale
For the Coconut Macaron Nests:
- 2 1/2 cups sweetened shredded coconut
- 2/3 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- 4 large egg whites
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
For Decorating:
- 1 cup pastel candy-coated chocolate eggs or jelly beans
Instructions
- Preheat the Oven: Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Prepare the Coconut Mixture: In a large bowl, combine coconut, sugar, flour, and salt. Stir in egg whites, vanilla extract, and almond extract (if using) until well moistened.
- Shape the Nests: Scoop heaping tablespoons of the mixture onto the prepared baking sheet. Use your fingers or the back of a spoon to create small indentations in the center of each mound to form nest shapes.
- Bake: Bake for 18–20 minutes, or until the edges are golden brown.
- Cool and Decorate: Cool completely on the baking sheet. Once cooled, fill each nest with candy eggs or jelly beans.
Notes
- For a chocolate variation, drizzle cooled nests with melted chocolate before adding candies.
- Store in an airtight container at room temperature for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 nest
- Calories: 130
- Sugar: 15 g
- Sodium: 40 mg
- Fat: 6 g
- Saturated Fat: 5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
