Chocolate Coconut Macaroon Nests are a spring twist on a classic coconut treat, featuring a chewy coconut cookie dipped in chocolate and topped with Cadbury Mini Eggs. Make these easy cookies for Easter and spring celebrations!
One way we add color to our springtime spread and satisfy our springtime sweet tooth is with Chocolate Macaroon Nests. The sweet, chewy coconut cookies are dipped in semi-sweet chocolate, then topped with Cadbury Mini Eggs to look like little bird nests. These cookies are so easy to make and dress up any spring celebration!
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About Spring Macaroon Nests
- Taste - These macaroons are rich in sweet coconut and rich chocolate flavors.
- Texture - The cookies are chewy and tender with a crunch from the chocolate and Cadbury Mini Eggs.
- Effort - These cookies are incredibly easy to make. Just fold the ingredients together, bake, and assemble.
- Time - It takes under an hour to make these lovely easter nests!
Ingredients
- Coconut flakes - Sweetened coconut flakes add the signature sweet and nutty coconut flavor and makes for a tender, chewy cookie.
- Sweetened condensed milk - Condensed milk adds both sweetness and moisture to the cookies.
- Vanilla extract - Vanilla adds complexity and sweetness to the shortbread cookie dough. For a stronger vanilla flavor, use vanilla bean paste.
- Almond extract - Almond extract adds a sweet, nutty flavor to the chewy cookie.
- Salt - Balances the sweetness of the sugar.
- Egg whites - Egg whites create a meringue and give the macaroons their light and airy texture.
- Chocolate - We recommend semi-sweet chocolate or dark chocolate because they are the perfect balance of sweet and rich and pair perfectly with the sweet coconut.
- Cadbury Mini Eggs - Cadbury mini eggs are candy eggs that add crunch and chocolate sweetness.
Substitutions
- Vanilla bean paste - Use vanilla bean paste instead of vanilla extract for a richer vanilla flavor.
- Dark Chocolate - If you prefer the intensely flavored and lightly bitter taste of dark chocolate, dip the cookies in melted dark chocolate and/or use dark chocolate Cadbury eggs.
- Dairy-free - Use dairy-free sweetened condensed milk to make this recipe dairy-free.
- Unsweetened Coconut Flakes - Use unsweetened coconut flakes for less sugar, but add 1-2 teaspoons of sweetened condensed milk to make the cookies more moist.
Variations
- Regular cookies - These cookies are great on their own without the nests for added decadence.
- Milk - Enjoy the cookies dipped or beside your favorite milk.
- No chocolate - If you are not a huge chocolate fan, you can reduce the level of chocolate by not dipping the cookies or omitting the Cadbury eggs or both.
- Drizzled Chocolate - Instead of dipping half the cookie in chocolate, you can dip the whole thing or you can drizzle chocolate on the cookies to ensure there is chocolate with each bite.
- Coffee - Add ½ teaspoon coffee extract to give these macaroons a coffee flavor.
Instructions
- Preheat the oven - Heat the oven to 325°F. Line a baking sheet with parchment paper and set aside.
- Make coconut mixture - In a large mixing bowl, combine the coconut flakes, vanilla, almond extract, condensed milk, and salt until well mixed. Set aside. (Photo 1 and 2)
- Whip egg whites - Using a stand or hand mixer, whip egg whites on high. Continue to whip until stiff peaks form. (Photo 3)
- Mix egg whites and coconut mixture - Use a silicone spatula to gently fold the egg whites into the coconut mixture. (Photo 4)
- Prepare the macaroons - Use a cookie scoop or spoon to dollop drops of batter onto the parchment paper, at least 1 inch between. (Photo 5)
- Make wells and bake - Use a spoon to gently press the center of each dollop to form a nest. Place the baking sheet in the oven on the middle rack one at a time and bake for 20-25 minutes. The bottom edges will be deep golden brown and the tops a light golden brown. (Photo 6)
- Heat the chocolate - Remove the macaroons from the oven and melt the chocolate. In a microwave safe bowl, add â…” of the chocolate. Heat in the microwave in 30 second increments at 50% power and stir in between each 30 second interval until melted and smooth. This will help melt the chocolate and prevent the chocolate from burning. Gradually stir in the remaining â…“ chocolate in small amounts at a time until the chocolate is completely melted. This will temper the chocolate and give the cooled chocolate a nice shine. (Photo 7 and 8)
- Dip the cookies in chocolate and add eggs - Dip the bottoms of each macaroon in the chocolate and/or drizzle chocolate on top of each macaroon and place on a cooling rack or parchment paper. Take the remaining melted chocolate and place a small dollop in the center of each nest. Immediately arrange 2-3 Cadbury Mini Eggs on each nest(Photo 9, 10, 11)
- Cool then serve - Allow the chocolate to cool, then serve and enjoy! (Photo 12)
Pro tip - When whipping the egg whites make sure there are no egg yolks in the egg whites or they will not form stiff peaks.
Recipe FAQs
While we wouldn't consider macaroons healthy due to their sugar content, the coconut flakes are a good source of fiber. If you want to make this recipe healthier, use unsweetened coconut flakes.
Macaroons and macarons are 2 distinctly different cookies. Macaroons are shaped like drops, have a coconut taste, and a dense chewy texture. On the other hand, macarons are round and smooth, have a sweet and nutty flavor, and a light crisp texture.
The origin of coconut macaroons is debated but most sources say that they came from Italy. It is believed that Italian Jews adopted macaroons as a Passover treat because it is flourless. Today, they are popular worldwide.
Equipment
This kid friendly cookie recipe requires common kitchen essentials. You will need a mixing bowl, an electric handheld mixer or stand mixer, cookie dough or ice cream scooper, parchment paper or silicone mat, baking sheet, and cooling rack.
Storage
Once the chocolate nests are baked, keep them in an airtight container or bag or under a cloche. They will stay good for 5-7 days.
How to Freeze Macaroon Coconut Cookies
If you don't think you can eat an entire batch of these chocolate easter nests, we recommend freezing your cookies once they're baked. This will allow you to make one single batch and bake as you need, so you don't have to commit to an entire 30-40 cookies in one week.
Follow the recipe card below, then place the cookies in an airtight container or bag. Label the container or bag with the date. Keep frozen for 4-6 weeks, then allow to thaw when ready to enjoy.
Baking Tips
- Once the chocolate is melted, promptly dip the cookies in the chocolate to ensure that the chocolate does not cool and harden before it goes on the cookies.
- Always use high quality chocolate chips like Ghirardelli, Guittard, or Trader Joe's baking chips because they melt well. Cheap chocolate chips will not melt as well because they have fillers.
Did You Like This Recipe?
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Chocolate Coconut Macaroon Nests
Equipment
- 1 parchment paper or silicone mat
Ingredients
- 14 oz sweetened coconut flakes about 5â…“ cups
- â…” cups sweetened condensed milk
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract optional
- ½ teaspoon kosher salt
- 2 egg whites at room temperature
- 1 cup chocolate chips or 6 oz chocolate
- 9 oz Cadbury Mini Eggs
Instructions
- Preheat the oven - Heat the oven to 325°F. Line a baking sheet with parchment paper and set aside.
- Make coconut mixture - In a large mixing bowl, combine the coconut flakes, vanilla extract, almond extract, condensed milk, and salt until well mixed. Set aside.14 oz sweetened coconut flakes, ⅔ cups sweetened condensed milk, 1 teaspoon vanilla extract, ½ teaspoon almond extract, ½ teaspoon kosher salt
- Whip egg whites - Using a stand or hand mixer, whip egg whites on high. Continue to whip until stiff peaks form.2 egg whites at room temperature
- Mix egg whites and coconut mixture - Use a silicone spatula to gently fold the egg whites into the coconut mixture.
- Prepare and bake the macaroons - Use a cookie scoop or spoon to dollop drops of batter onto the parchment paper, at least 1 inch between. Use a spoon to gently press the center of each dollop to form a nest. Place the baking sheet in the oven on the middle rack one at a time and bake for 20-25 minutes. The bottom edges will be deep golden brown and the tops a light golden brown.
- Heat the chocolate - Remove the macaroons from the oven and melt the chocolate. In a microwave safe bowl, add â…” of the chocolate. Heat in the microwave in 30 second increments at 50% power and stir in between each 30 second interval until melted and smooth. This will help melt the chocolate and prevent the chocolate from burning. Gradually stir in the remaining â…“ chocolate in small amounts at a time until the chocolate is completely melted. This will temper the chocolate and give the cooled chocolate a nice shine.1 cup chocolate chips or 6 oz chocolate
- Dip the cookies in chocolate and add eggs - Dip the bottoms of each macaroon in the chocolate and place on a cooling rack or parchment paper. Take the remaining chocolate and place a small dollop in the center of each nest. Immediately arrange 2-3 Cadbury Mini Eggs on each nest.9 oz Cadbury Mini Eggs
- Cool then serve - Allow the chocolate to cool, then serve and enjoy!
Notes
- Once the cookies are baked, keep them in an airtight container or bag or under a cloche for 5-7 days.If you don't think you can eat an entire batch of these macaroons, we recommend freezing your cookies once they're baked. This will allow you to make one single batch and bake as you need, so you don't have to commit to an entire 30-40 cookies in one week. In order to freeze the cookies, place them in an airtight container or bag for 4-6 weeks, then thaw when you are ready to enjoy them.
- Make sure there are no egg yolks in the egg whites or they will not form stiff peaks.
- Promptly dip the cookies as soon as the chocolate melts to ensure that the chocolate does not cool and harden before it goes on the cookies.
- Always use high quality chocolate chips like Ghirardelli, Guittard, or Trader Joe's baking chips because they melt well. Cheap chocolate chips have fillers and do not melt as well.
Rebecca | Let's Eat Cake
These little nests are so darling!