Go Back
+ servings
An overhead view of fresh baked and decorated Easter dessert coconut macaroon cookies.
Print Recipe
5 from 2 votes

Easter Coconut Macaroons

Easter Coconut Macaroons aka Birds Nest Cookies are an easy Easter dessert, top these macaroon cookies with melted chocolate and candy eggs.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Desserts & Sweets
Cuisine: American
Keyword: Bird Nest Cookies, coconut macaroons, macaroon cookies
Servings: 12
Calories: 297kcal

Ingredients

  • cup sweetened condensed milk
  • 1 large egg white
  • 1 ½ teaspoons vanilla
  • 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.

Notes

baking tips:

Use a 1" ice cream scoop to get the cookies the same size.
Press down the center with a measuring teaspoon sprayed with non-stick coconut spray to make a little dip.

sweet condensed milk:

What can you substitute for sweet condensed milk? Add ½ or ⅔ cup unrefined sugar to a can of evaporated milk. You may need to heat to fully dissolve.

decorate:

Add jelly beans, Easter candies, mini malted milk balls, or chocolate eggs. 

make ahead and storage:

Make these 2-3 days in advance. Store in an airtight container on the counter or in the fridge.
 

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