Description
Delight in these Coconut Macaron Cookie Nests, perfect for Easter or any spring celebration. Light, chewy shredded coconut cookies shaped into charming nests, filled with creamy white chocolate and colorful mini candy eggs or jelly beans. Gluten-free and vegetarian, these treats combine texture and sweetness for a festive dessert everyone will love.
Ingredients
Scale
Cookie Nests
- 3 cups sweetened shredded coconut
- 4 large egg whites
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Decoration & Filling
- 1 cup white chocolate or candy melts
- Mini chocolate eggs or jelly beans for filling
Instructions
- Preheat Oven: Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the egg whites, granulated sugar, vanilla extract, and salt until frothy, ensuring the sugar begins to dissolve for a smooth mixture.
- Add Coconut: Stir in the shredded coconut, mixing thoroughly so the coconut is fully coated and the mixture sticks together well.
- Form Nests: Using about 2 tablespoons of the mixture for each, scoop onto the prepared baking sheet and shape into small mounds. Press the back of a spoon gently in the center of each mound to create a shallow indentation forming the nest shape.
- Bake: Bake the nests in the preheated oven for 20 to 25 minutes until the edges turn a golden brown and the nests are set.
- Cool: Allow the nests to cool completely on the baking sheet to firm up before decorating.
- Melt Chocolate: Melt the white chocolate or candy melts in a microwave-safe bowl in short bursts, stirring frequently until smooth.
- Fill Nests: Spoon a small amount of melted white chocolate into the center of each cooled nest to act as a glue.
- Add Candy Eggs: Place mini chocolate eggs or jelly beans on top of the melted chocolate to mimic bird’s eggs nestled inside.
- Set and Serve: Let the filled nests set at room temperature until the chocolate firms up. Serve and enjoy your festive coconut macaron cookie nests!
Notes
- Store the coconut nests in an airtight container at room temperature for up to 5 days to maintain freshness.
- For an extra depth of flavor, add 1/2 teaspoon almond extract to the egg white mixture before folding in the coconut.
- Use high-quality white chocolate or candy melts for best results with smooth melting and solidifying.
- These nests are naturally gluten-free and vegetarian, suitable for those dietary preferences.
- Feel free to substitute mini chocolate eggs with jelly beans or other small candies depending on your preference or occasion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 nest
- Calories: 145
- Sugar: 15 g
- Sodium: 45 mg
- Fat: 7 g
- Saturated Fat: 6 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
