Description
These Coconut Macaroon Easter Birds Nests are a delightful treat for the spring season. They are sweet, chewy, and perfect for Easter celebrations. The coconut macaroon base is filled with candy-coated chocolate eggs or jelly beans, making them look like adorable nests. A drizzle of chocolate adds a decorative touch to these festive treats.
Ingredients
Scale
For the Macaroons:
- 2 ½ cups sweetened shredded coconut
- ⅔ cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 large egg white
- ¼ teaspoon salt
For Decoration:
- candy-coated chocolate eggs or jelly beans for filling
- optional: melted chocolate or chocolate chips for drizzle or nest base
Instructions
- Preheat the Oven: Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Mix Coconut Mixture: In a large bowl, combine shredded coconut, sweetened condensed milk, and vanilla extract.
- Beat Egg White: In a separate bowl, beat egg white and salt until stiff peaks form.
- Combine Mixtures: Gently fold the beaten egg white into the coconut mixture.
- Shape Nests: Scoop tablespoons of the mixture onto the baking sheet, press the center to create nests.
- Bake: Bake for 20–25 minutes until golden brown.
- Cool and Decorate: Cool on the pan, then drizzle with melted chocolate and fill with candy eggs or jelly beans.
Notes
- To make chocolate coconut nests, add 1–2 tablespoons of cocoa powder to the mixture before baking.
- These nests can be stored at room temperature in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 nest
- Calories: 140
- Sugar: 15g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
