Chocolate Coconut Macaroon Nests are a twist on a classic coconut treat and a chocolate lover's dream come true. The sweet and flaky coconut cookie pairs perfectly with the chocolate dipped bottom and Cadbury crunch. We dollop melted chocolate on top of each toasted macaroon to hold the Cadbury Mini Eggs in place. These cookies are kid friendly and great for parties.
Spring. Is. Here!
Isn't springtime such a beautiful time of year? San Francisco is blooming with tulips, daffodils, and buttercups! Everywhere you turn, you see bright yellows, pinks, and bursts of color. One way we add color to our springtime spread and satisfy our springtime sweet tooth is with Chocolate Coconut Macaroons.
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These coconut macaroons are shaped into little bird nests, dipped in chocolate, and topped with Cadbury Mini Eggs, which are our absolute favorite Easter chocolate. Since we could honestly eat an entire bag of Cadbury Mini Eggs in one sitting, pairing them with a cookie helps us slow down and savor the candy.
Easter, Brunch, & More...
Since every spring setting needs more pastel colors, these sweet little Spring Macaroon Nests are a fun, seasonal dessert you can serve at Easter or your next brunch. They can be made the night before and are easy to assemble. Above all, your friends & family will love these sweet little nests to celebrate spring!
Ingredients
- Sweetened shredded coconut - Adds the signature sweet and nutty coconut flavor.
- Sweetened condensed milk - Adds both sweetness and moisture to the cookies.
- Vanilla extract - Adds complexity and sweetness to the shortbread cookie dough. For a stronger vanilla flavor, use vanilla bean paste.
- Salt - Balances the sweetness and sugar.
- Egg - Binds the ingredients together. Use a room temperature egg so it spreads evenly in the dough.
- Chocolate chips - We recommend semi-sweet chocolate chips because they are the perfect balance of sweet and rich and pair perfectly with the shortbread.
- Vegetable shortening - Makes the cookies soft and tender
- Cadbury Mini Eggs - add crunch and chocolate sweetness
Instructions
- Preheat the oven - Heat the oven to 325°F.
- Make coconut mixture - In a large mixing bowl, combine the sweetened coconut flakes, vanilla, and condensed milk until well mixed. Set aside.
- Whip egg whites - Using a stand or hand mixer, whip egg whites and salt on high. Continue to whip until stiff peaks form.
- Mix egg whites and coconut mixture - Gently fold the egg whites into the mixing bowl with the coconut mixture.
- Prepare and bake the macaroons - Line baking sheets with parchment paper. Use a tablespoon to dollop 12 equally-sized drops of batter onto the parchment paper. Use a spoon to gently press the center of each dollop to form a nest. Place the cookie sheet in the oven and bake for 28-30 minutes, or until golden brown.
- Heat the chocolate - Remove the macaroons from the oven and allow them to cool. In the meantime, place the chocolate and shortening in a microwave-safe bowl. Microwave the chocolate for 45-60 seconds, then mix until all the chips are melted.
- 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.
- Cool then serve - Allow the chocolate to cool, then serve and enjoy!
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.
- Milk - Enjoy the cookies dipped or beside your favorite milk.
Variations
- No Nests - 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.
- Almonds - Add ½ teaspoon almond extract to give these macaroons an almond flavor.
Equipment
This gluten free cookie recipes 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.
How to Store Macaroon Chocolate Coconut Cookies
Cookies have two lifecycles: pre-oven and post-oven. You can enjoy fresh cookies all the time if you plan ahead. It doesn't take a lot of work and it pays dividends for as long as you have cookie craving (as in, always).
Once cookies 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 These Macaroon Coconut Cookies
If you don't think you can eat an entire batch of these macaroons, we recommend freezing your cookies. 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.
- Simply make a batch of cookie dough.
- Scoop cookie dough balls using your cookie scoop or tablespoon.
- Place the balls on a parchment paper lined baking sheet that will easily fit in your freezer. They can be arranged very close together since they aren't going into the oven.
- Place the cookie dough balls into the freezer and freeze for 1-2 hours or until completely frozen solid.
- Remove the balls and place them in an airtight container or bag. Label the container or bag with the date.
- Keep frozen for 4-6 weeks. Before baking, allow the cookie dough to thaw for a couple of hours.
Top Tip
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.
Did You Like this Recipe?
Do you love this coconut macaroons recipe? Rate the recipe and tell me more in the comments below! For more cookie and sweets recipes like this, check out our:
- Crispy Chewy Chocolate Chip Cookies,
- Valentines Cookies
- Matcha Cookies,
- Chocolate and Coffee Biscotti
- Meyer Lemon Olive Oil Cake.
Chocolate Coconut Macaroon Nests
Equipment
- cookie dough or ice cream scooper
- parchment paper or silicone mat
Ingredients
- 3 ½ cups sweetened flaked coconut 8 oz
- ¾ cups sweetened condensed milk 8 oz
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 egg white room temperature
- ⅔ cup chocolate chips
- 1 tablespoon vegetable shortening
- 10 oz Cadbury Mini Eggs 1 bag
Instructions
- Preheat the oven - Heat the oven to 325°F.
- Make coconut mixture - In a large mixing bowl, combine the coconut flakes, vanilla, and condensed milk until well mixed. Set aside.3 ½ cups sweetened flaked coconut, 1 teaspoon vanilla extract, ¾ cups sweetened condensed milk
- Whip egg whites - Using a stand or hand mixer, whip egg whites and salt on high. Continue to whip until stiff peaks form.1 egg white, ½ teaspoon salt
- Mix egg whites and coconut mixture - Gently fold the egg whites into the mixing bowl with the coconut mixture.
- Prepare and bake the macaroons - Line baking sheets with parchment paper. Use a tablespoon to dollop 12 equally-sized drops of batter onto the parchment paper. Use a spoon to gently press the center of each dollop to form a nest. Place in the oven and bake for 28-30 minutes, or until golden.
- Heat the chocolate - Remove the macaroons from the oven and allow them to cool. In the meantime, place the chocolate and shortening in a microwave-safe bowl. Microwave the chocolate for 45-60 seconds, then mix until all the chips are melted.⅔ cup chocolate chips, 1 tablespoon vegetable shortening
- 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.10 oz Cadbury Mini Eggs
- Cool then serve - Allow the chocolate to cool, then serve and enjoy!
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Rebecca | Let's Eat Cake
These little nests are so darling!