If you’re looking for a wonderful Easter treat, these Coconut Macaroon Nests are easy and adorable! These little bites are filled with dark chocolate and topped with mini eggs.
These are one of my favorite festive cookies to make in spring! Take homemade macaroon cookies, fill them with melted dark chocolate, and nestle in a few Cadbury eggs, the classic candy you’ll find only at Easter time. There is no question that these will be well-received. The pastel candy coating on the eggs will be so pretty on your holiday table, and the chocolate and coconut are so good together!
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Coconut Macaroon Cookie Nests Recipe
If you love macaroons you’re sure to love these cookies, because they are exactly like the classic macaroons you know and love! Macaroons – which differ from the French macaron meringue sandwich cookies – are cookies that are made with sweetened, shredded coconut. They’re baked just enough so that they lightly brown but still retain a delicious chewy texture.
In this recipe we take those super yummy coconut cookies and form them into cute “nests.” Then we fill the nests with melted semisweet or milk chocolate and take it over the top by placing a few Cadbury mini eggs into the chocolate!
These are such a fun and unique Easter dessert that will delight both kids and adults. Full of sweet, nutty coconut, luscious chocolate, and delicately crunchy candy eggs these are one of my favorite, easy springtime desserts.
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Ingredients for Coconut Macaroon Cookie Nests
See the recipe card for the full measurements and directions.
- Egg Whites – Make sure to save the egg yolks for something yummy like an omelet!
- Coarse Salt
- Shredded Coconut – I like to use sweetened coconut but unsweetened will also work, just know that the cookies won’t be as sweet.
- Dark Chocolate Chips – You could substitute milk chocolate if you like.
- Cadbury Mini Eggs – Typically available in many store around Easter.
You can make the coconut macaroons in advance of assembling the nests. Bake the cookies according to the recipe instructions, then cool them and place in an airtight container for up to 5 days in the fridge. Remove and proceed with the recipe.
How to Make Coconut Macaroon Cookie Nests
- Mix the ingredients together: In a medium bowl, whisk the egg whites and then stir in the coconut. Using a small scoop, scoop out the mixture and press it lightly into a small muffin pan. Place your thumb in the middle to create a little nest-like shape.
- Bake the cookies: Place the pan in the oven and bake at 300℉ for about 30 minutes or until the nests are lightly brown. Do not over-bake or they’ll get too hard.
- Cool the cookies: Remove the cookies from the oven and cool in the pan. Then, using a sharp knife, loosen the cookies from the pan and place them on a plate or wire rack.
- Add the topping: Melt the dark chocolate. Using a teaspoon, spoon the melted chocolate into each nest. Then top with 2-3 mini eggs.
- Repeat with the rest of the nests: Fill each nest with chocolate and eggs until you have finished all of the cookies. Allow the chocolate to harden slightly before eating the nests.
Make sure to watch the coconut cookies while they’re baking. When the cookies turn golden brown, remove them immediately from the oven oven to cool.
How to Store Coconut Macaroon Nests
Store the coconut macaroon nests in an airtight container in the fridge for up to 7 days. Bring to room temperature to serve. You can also keep the nests in an airtight container on the counter for up to 3 days.
A macaroon is a drop cookie made with shredded coconut, while a macaron is a meringue-based sandwich cookie that is tinted with food coloring.
Macaroons will stay fresh covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Like Cadbury creme eggs, mini eggs are generally only available around Easter.
More Easter Recipes
Coconut Macaroon Nests
- 4 large egg whites
- ½ teaspoon coarse salt
- 1 package (14 oz.) sweetened shredded coconut
- ½ package dark chocolate chips
- 1 package Cadbury mini eggs
- Preheat oven to 300℉. Coat mini muffin tins with cooking spray.
- In a bowl, stir together whites and salt with a fork; mix in coconut.
- Using your medium scoop, place mixture into each prepared tin.
- Lightly press mixture into bottom and up sides of each cup.
- Bake until lightly golden on top – about 28 minutes
- Let cool in tins on a wire rack 10 minutes before removing to a plate to decorate
- Melt ½ bag of dark chocolate chips and stir well.
- Add a teaspoon or so to the bottom of your nests and top with Cadbury eggs
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