Coconut macaroons are easy to make on their own, but they’re also easy to transform into a fun treat. A few pastel-colored candy eggs and your thumb are all it takes to make macaroons into small bird nests. My kids love making these, and I simply mound the coconut mix and let them squish it in to create their nests.
A perfect cookie to bring to an Easter brunch or dinner, these will be gone in no time, but it only takes minutes to make more.
The directions are simple, almost the same as the White Chocolate Vanilla Bean Macaroons I shared yesterday. The difference is that they get squished before being tossed in the oven. I determined that a bit of melted chocolate on the bottom of the eggs helped to keep them in place better than baking them there, too.
Birds’ Nest Macaroons
2 large egg whites
1/2 cup sugar
1 teaspoon vanilla extract
3 cups finely shredded coconut (sweetened or unsweetened)
1 ounce chocolate of choice, for gluing eggs in place
1 cup pastel colored candy eggs (I used Reese’s Pieces Eggs)
Preheat your oven to 325º F. Line a large baking sheet with parchment.
In a large bowl whisk together the egg whites, sugar, and vanilla until blended. Stir in the shredded coconut until completely coated with the egg white mixture.
Scoop the coconut mixture onto the lined baking sheet with a cookie scoop, creating about 1.5″ diameter balls. Using your thumb or the back of a small spoon, press the balls down and create a well in the center so they take on a nest shape. Bake for 15 to 20 minutes until the coconut starts to turn a golden brown on the edges. Remove from the oven and cool completely. Melt the chocolate. Dot the bowl of the macaroon nests with the chocolate. Immediately place eggs in the melted chocolate. Allow to set.
Makes 2 dozen macaroons.
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