Coconut Macaroon Easter Egg Cookies overhead
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5 from 2 votes

Coconut Macaroon Easter Egg Cookies

Coconut Macaroon Easter Egg Cookies are adorable and easy to make ahead. Top with jelly beans, mini malted milk eggs, or chocolate eggs. Happy Easter!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Desserts & Sweets
Cuisine: American
Keyword: coconut macaroons, Easter cookies, spring cookies
Servings: 12
Calories: 297kcal
Author: Lisa Hatfield

Ingredients

  • 2/3 cup sweetened condensed milk
  • 1 large egg white
  • 1 1/2 teaspoons vanilla
  • 1/8 teaspoon salt
  • 3 1/2 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, scoop up about 2 tablespoons of the macaroon mix and place onto the prepared baking sheet. Form the cookies into the shape of a bird 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 dimple.
  • 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 1/2 cup of semi-sweet chocolate chips. Stir and melt the chips, add 1/2 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.
  • Note-you can make these 2-3 days in advance. Store in an airtight container on the counter or in the fridge.

Notes

Recipe inspiration andoriginal source credit: Two Peas And Their Pod
What Can You Substitute For Sweet Condensed Milk?
One other option for a homemade sweetened condensed milk is to add 1/2 or 2/3 cup unrefined sugar to a can of evaporated milk (like this or this). You may need to heat to fully dissolve.
 

Nutrition

Calories: 297kcal | Carbohydrates: 34g | Protein: 3g | Fat: 16g | Saturated Fat: 12g | Cholesterol: 8mg | Sodium: 128mg | Potassium: 241mg | Fiber: 3g | Sugar: 28g | Vitamin A: 55IU | Vitamin C: 0.4mg | Calcium: 75mg | Iron: 1.4mg