Last Updated April 3rd, 2022 at 03:30 pm by Lisa
Easter Coconut Macaroons aka Birds Nest Cookies are an easy Easter dessert, top these macaroon cookies with melted chocolate and candy eggs.
How adorable will this Easter recipe be at your celebration...
You Will Need
- ⅔ cup sweetened condensed milk
- 1 large egg white
- 1 ½ teaspoons vanilla
- ⅛ teaspoon salt
- 3 ½ cups sweetened coconut
- 1 cup semi-sweet chocolate chips
- 1 teaspoon vegetable oil
- chocolate Easter egg candy (I used mini malted milk eggs)
Let's Make These
- Preheat the oven to 325°F. Line a large baking sheet with parchment paper or a Silpat mat.
- In a large bowl, stir together the sweetened condensed milk, egg white, vanilla extract, and salt. Stir until combined. Add in the coconut and mix well.
- With a spoon or 1" ice cream scoop, drop 2 tablespoons of the macaroon mix and place it onto the prepared baking sheet. Form the cookies into the shape of a bird's nest and leave the edges a little jagged. Press down the center with a measuring teaspoon sprayed with non-stick coconut spray to make a little dip.
- Bake cookies for 20 to 25 minutes, or until edges are slightly golden brown. Cool the cookies on the baking sheets for about 5 minutes or until they are firm and set. Remove with a spatula onto a cooling rack. Cool completely.
- On the stove, place a pan with a couple of inches of water, and then a heatproof bowl over the pan with ½ cup of semi-sweet chocolate chips. Stir and melt the chips, add ½ teaspoon vegetable oil and stir until mixed. Place about a tablespoon of melted chocolate in the center of each cookie and decorate. Place 3 egg candies in the center of each cookie. Set in fridge to fully set the chocolate.
- Make these 2-3 days in advance. Store in an airtight container on the counter or in the fridge.
Macaroon Cookies FAQs
Macarons and macaroons use different ingredients and are completely different desserts.
Macarons are small sandwich-style confections with a filling using almond meal as an ingredient.
Macaroons are drop-style cookies using shredded coconut. Coconut macaroons are made from shredded coconut held together by egg whites and granulated sugar. They have rough edges that turn brown are chewy inside and are often dipped in chocolate.
It is canned milk that has been condensed and sweetened.
One option for homemade sweetened condensed milk is to add ½ or ⅔ cup unrefined sugar to a can of evaporated milk. You may need to heat to fully dissolve the sugar.
And receive a free guide on How To Build A Charcuterie Board as our thank you!
More Easter Desserts
Bake an Easter bunny cake made from two round cakes, vanilla frosting, and decorated with candy...
Cake Mix Cookies are an easy recipe that bake in 11-minutes and 4-ingredients.
Chocolate Easter Bunny Cupcakes are so easy, you can buy cupcakes at the grocery store, and made with store-bought ingredients. And cute Cottontail Cupcakes with their bums in the air are adorable!
More Easter Dinner Recipes
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For Easter Dinner, serve this delicious Kahlua Pineapple Glazed Ham. Elevate traditional classic ham dinner to serve a crowd of friends and family. You will love the amazing Kahlua brown sugar glaze. How cute are these Easter Deviled Eggs looking like little baskets! They are decorated with herbs and edible flowers...so easy and festive!
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Easter Coconut Macaroons
Equipment
Ingredients
- ⅔ cup sweetened condensed milk
- 1 large egg white
- 1 ½ teaspoons vanilla
- ⅛ teaspoon salt
- 3 ½ cups sweetened coconut
- 1 cup semi-sweet chocolate chips
- 1 teaspoon vegetable oil
- Chocolate Easter egg candy your favorite (I used mini malted milk eggs)
Instructions
- Preheat the oven to 325°F. Line a large baking sheet with parchment paper or a Silpat mat.
- In a large bowl, stir together the sweetened condensed milk, egg white, vanilla extract, and salt. Stir until combined. Add in the coconut and mix well.
- With a spoon, or 1" ice cream scoop, drop 2 tablespoons of the macaroon mix and place onto the prepared baking sheet. Form the cookies into the shape of a bird's nest and leave the edges a little jagged. Press down the center with a measuring teaspoon sprayed with non-stick coconut spray to make a little dip.
- Bake cookies for 20 to 25 minutes, or until edges are slightly golden brown. Cool the cookies on the baking sheets for about 5 minutes or until they are firm and set. Remove with a spatula onto a cooling rack. Cool completely.
- On the stove, place a pan with a couple inches of water, and then a heatproof bowl over the pan with ½ cup of semi-sweet chocolate chips. Stir and melt the chips, add ½ teaspoon vegetable oil and stir until mixed. Place about a tablespoon of melted chocolate in the center of each cookie. Place 3 egg candies in the center of each cookie. Set in fridge to fully set the chocolate.
- Make these 2-3 days in advance. Store in an airtight container on the counter or in the fridge.
The macaroon nests were easy and fun to make and they came out looking just like the picture! I made 1.5 times the recipe which used up all the coconut and candy eggs, and most of the sweetened condensed milk and chocolate chips. No waste - I know the cookies won't go to waste! Thank you for sharing so many wonderful recipes!
Martha, thank you so much for making the Coconut Macaroons, your rating, and for letting us know that they turned out great. Glad they looked like the picture, what a bonus you used up all your ingredients. We are so happy to have you here, and for making our recipes!
My daughter and I gave these a trial run as a dessert idea for our upcoming Easter brunch. They turned out so cute and were lots of fun to make. Not only are they a great treat, but they are going to be fun decoration too. Thanks for posting these!