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    The Heirloom Pantry » Recipes » Sweets

    Chocolate Coconut Macaroon Nests

    Published: Apr 17, 2019 · Modified: Oct 7, 2023 by Kathleen Higashiyama · The following content may contain paid links. When you click and shop the links, we receive a commission.

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    Chocolate dipped coconut macaroon nests with Mini Cadbury Easter eggs Pinterest pin.

    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!

    Chocolate-covered coconut macaroon nests with Cadbury mini eggs arranged on a marble platter with light and dark pink ranunculus flowers.

    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!

    Jump to:
    • About Spring Macaroon Nests
    • Ingredients
    • Substitutions
    • Variations
    • Instructions
    • Recipe FAQs
    • Equipment
    • Storage
    • How to Freeze Macaroon Coconut Cookies
    • Baking Tips
    • Related Recipes
    • Did You Like This Recipe?
    • 📖 Recipe

    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

    Ingredients to make chocolate coconut macaroon nests with cadbury mini eggs, including vanilla and almond extracts, condensed milk, egg whites, salt, and sweetened coconut flakes.
    • 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

    Steps to make chocolate covered coconut macaroon nests, including mixing the condensed milk, coconut, vanilla and almond extract, and salt, beating egg whites, and folding in egg.
    • 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)
    Steps to make chocolate covered coconut macaroon nests, including scooping coconut mixture and making wells on baking sheet, baking, then dipping bottoms in chocolate.
    • 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)
    Steps to make chocolate covered coconut macaroon nests, including dipping bottoms in chocolate, adding dollop of chocolate in the nest, and adding Cadbury mini eggs.
    • 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

    Why do we eat chocolate eggs at Easter?

    Eggs, like Spring, represent new life and rebirth. Also, the church used to not allow eating eggs before Easter so any eggs laid that week were saved, decorated, and given to children as gifts.

    Are coconut macaroons healthy?

    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.

    What's the difference between a coconut macaroon and a macaron?

    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.

    Where are coconut macaroons from?

    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.
    Chocolate coconut macaroon nests with mini Cadbury eggs for Easter and Spring.

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    Did You Like This Recipe?

    Love this coconut easter nests recipe? Please leave a 5-star rating in the recipe card below & consider leaving a comment below. Thanks!

    Sign up for THP's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make this recipe, tag #theheirloompantry so we can see your homemade chocolate nests!

    📖 Recipe

    Chocolate-covered coconut macaroon nests with Cadbury mini eggs arranged on a marble platter with light and dark pink ranunculus flowers.
    Print Recipe Pin Recipe
    5 from 5 votes

    Chocolate Coconut Macaroon Nests

    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!
    Prep Time20 minutes mins
    Cook Time30 minutes mins
    Total Time50 minutes mins
    Course: Dessert, Sweets
    Cuisine: French
    Servings: 12 cookies
    Calories: 340kcal
    Author: Kathleen Higashiyama

    Equipment

    • 1 measuring cups
    • 1 mixing bowl
    • 1 handheld mixer or stand mixer
    • 1 cookie dough scooper
    • 1 parchment paper or silicone mat
    • 1 rimmed baking sheet
    • 1 cooling rack

    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
    Prevent your screen from going dark

    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!

    Video

    Notes

    Storage & Freezing
    • 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.
    Baking Tips
    • 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.

    Nutrition

    Calories: 340kcal | Carbohydrates: 41g | Protein: 4g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 217mg | Potassium: 165mg | Fiber: 2g | Sugar: 37g | Vitamin A: 112IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 1mg
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

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    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

    Reader Interactions

    Comments

    1. Rebecca | Let's Eat Cake

      May 03, 2019 at 5:51 pm

      5 stars
      These little nests are so darling!

      Reply
    5 from 5 votes (4 ratings without comment)

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    Alec and Kat with Paisley and Peeps on the beach

    We're Kat and Alec, the culinary duo behind The Heirloom Pantry, where family recipes from our Italian and Japanese heritage meet fresh California ingredients and Hawaiian sunshine. Our chef-tested dishes help you conquer weeknights and wow guests with effortless entertaining. Join us on this delicious journey – let's cook up confidence, together!

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