If you ask me, Easter desserts don’t get much cuter than these coconut macaroon nests.
These sweet little treats combine the classic chewy texture of coconut macaroons with a festive spring twist. The golden brown cookies cradle colorful candy eggs, making them perfect for Easter celebrations or spring gatherings.
They’re made with just a handful of simple ingredients – shredded coconut, egg whites, and sweetened condensed milk form the base. Once baked, each macaroon gets a gentle press in the center to create the perfect spot for those candy eggs.
It’s a fun recipe that kids love to help make, and they’re just the right size for sharing at holiday parties or packaging up as gifts.
Why You’ll Love These Coconut Macaroon Nests
- Quick preparation – These festive cookies come together in just 30 minutes, making them perfect for last-minute Easter preparations or spring gatherings.
- Simple ingredients – With just 7 basic ingredients, most of which you probably already have in your pantry, these cookies are surprisingly easy to make.
- Kid-friendly activity – Little ones will love helping to shape the nests and place the candy eggs on top – it’s a fun holiday baking project for the whole family.
- Make-ahead friendly – These macaroon nests can be made a few days in advance and stored in an airtight container, perfect for holiday planning.
- Naturally gluten-free – Since these cookies are made primarily with coconut and egg whites, they’re naturally gluten-free, making them perfect for guests with dietary restrictions.
What Kind of Coconut Should I Use?
For macaroons, sweetened shredded coconut is your best friend – it’s the standard baker’s choice and you’ll find it easily in the baking aisle of any grocery store. While you might be tempted to use unsweetened coconut, stick with the sweetened variety for this recipe since it contains the perfect moisture level and helps the cookies hold their shape. The longer shreds of coconut (sometimes labeled as “flaked”) aren’t ideal here – they won’t bind together as well as the finely shredded type. Make sure to check that your coconut is fresh and soft, not dried out or stale, as this can affect how well your nests hold together. If your coconut feels a bit dry, you can add a teaspoon of water to help with binding.
Options for Substitutions
These cute Easter nest cookies can be customized with several ingredient swaps:
- Egg whites: Fresh egg whites are best here and can’t really be substituted since they’re crucial for the cookie structure. However, if you have a carton of liquid egg whites, those will work too – use about 2 tablespoons per egg white.
- Sweetened coconut: If you only have unsweetened coconut, that’s fine! Just increase the sugar to 1 cup. The texture might be slightly different but they’ll still taste great.
- Vanilla essence: Feel free to use vanilla extract instead, or try almond extract for a different flavor profile. You could even use coconut extract to amp up the coconut taste.
- Fudge sauce: No fudge sauce? You can use melted chocolate chips, Nutella, or even caramel sauce as your ‘glue’ for the eggs.
- Candy Easter eggs: While Cadbury Mini Eggs are popular, you can use any small Easter candy like M&Ms, jelly beans, or even chocolate chips if making these outside of Easter season.
Watch Out for These Mistakes While Baking
The biggest challenge when making coconut macaroons is getting the egg whites just right – they should be whipped until soft peaks form, but over-beating will make your macaroons tough and rubbery. Another common mistake is using too much sugar, which can cause the macaroons to spread and lose their nest-like shape – stick to the measured amount and resist the urge to add more. To prevent your macaroons from sticking or burning, line your baking sheets with parchment paper (not wax paper) and watch them carefully during the last few minutes of baking – they should be golden brown on the outside but still soft in the middle. For the perfect nest shape, make sure to create a deep enough indent in the center of each macaroon before baking, as the cookies will puff up slightly and might lose their well-like shape if the depression isn’t pronounced enough.
What to Serve With Coconut Macaroon Nests?
These sweet Easter treats pair wonderfully with a hot cup of coffee or tea, making them perfect for a spring afternoon gathering. Since they’re quite sweet on their own, I like to serve them alongside some fresh berries like strawberries or raspberries to add a bright, tart contrast to the coconut and chocolate. You can also make these part of a larger Easter dessert spread by placing them next to other holiday favorites like carrot cake or lemon bars. For the kids, a cold glass of milk is always a winning combination with these cookie nests!
Storage Instructions
Keep Fresh: These cute Easter nest cookies stay fresh in an airtight container at room temperature for up to 5 days. Place a piece of parchment paper between layers to prevent them from sticking together. Pro tip: add the candy eggs just before serving to keep them looking perfect!
Freeze: Want to get ahead on your Easter prep? These coconut nests freeze really well without the chocolate sauce and candy eggs. Just pop the plain macaroon nests in a freezer container with parchment paper between layers and they’ll keep for up to 3 months. When you’re ready to use them, thaw overnight at room temperature.
Make Ahead: You can make these cookies a few days before your Easter celebration. Just bake and store the plain nests, then add the chocolate sauce and candy eggs right before serving. This keeps everything looking fresh and pretty for your Easter table!
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1300
- Protein: 12-15 g
- Fat: 30-35 g
- Carbohydrates: 200-220 g
Ingredients
- 4 egg whites
- 3 cups sweetened shredded coconut
- 3/4 cup granulated sugar
- 2 teaspoons vanilla essence
- 1/4 teaspoon salt
- 1 jar high-quality fudge sauce (use as needed)
- Candy easter eggs (such as cadbury mini eggs)
Step 1: Prep Baking Sheets and Cook the Mixture
Line two baking sheets with parchment paper and set them aside for later use.
Fill a skillet halfway with water and bring it to a simmer on the stove.
In a heatproof bowl, combine all ingredients for your cookie batter.
Place this bowl into the simmering water skillet, ensuring it doesn’t get submerged.
Cook, stirring frequently, for about 5 minutes until the mixture thickens and turns opaque.
Carefully remove the bowl from the water and allow it to cool for about 30 minutes.
Step 2: Preheat Oven and Scoop Cookies
Preheat your oven to 350ºF.
Once the batter has cooled, scoop out about 2 tablespoons of batter with a large cookie scoop (or similar utensil).
Place scoops onto the lined baking sheets, ensuring they are about 2 inches apart to allow for spreading during baking.
Step 3: Bake the Cookies
Bake the cookies at 350ºF for about 5 minutes.
Then, decrease the oven temperature to 325ºF and continue baking until the cookies are lightly browned with some darker edges, which should take an additional 10-15 minutes.
Remove the baking sheets from the oven once done.
Step 4: Shape and Cool Cookies
Immediately after removing the cookies from the oven, use a spatula to gently tap the edges of the cookies to create a more circular shape.
Before the cookies completely cool, take a measuring spoon and press a small indentation in the center of each cookie.
This will hold the egg candies.
Allow the cookies to cool completely on a wire rack.
Step 5: Fill and Garnish the Cookies
Once cooled, fill the center indentation of each cookie with a generous spoonful of fudge sauce.
Garnish each cookie with egg-shaped candies to complete your nests.
For the best texture, store the cookies in the refrigerator to keep the fudge firm.
Enjoy your delicious nest cookies!