These 4-ingredient easy coconut macaroon nests are the perfect spring treat! They can be thrown together in less than 30 minutes and can be filled with your favorite Easter egg candy.
Quick Tips
- Use a large cookie dough scoop to measure out the coconut mixture
- Use your choice of egg candy to fill the center!
- Round off the macaroons with your fingers prior to baking them to ensure the treats are round and nest-like!
- Note: I do not recommend using the entire (14 ounce) can of sweetened condensed milk for these. 3/4 of a can works best and helps them from dripping when baking
Equipment
- Medium mixing bowls
- Rubber spatula or spoon for mixing
- A cookie sheet lined with parchment paper
Ingredient Notes
This recipe will come together with just four simple ingredients!
- Sweetened Coconut – unsweetened coconut will not work here
- Sweetened Condensed Milk
- Semi-sweet chocolate chips – milk chocolate, dark chocolate or even white chocolate would work too. Baking chocolate works too, just use about 4 ounces, or 1/2 cup
- Small egg shaped candy
Try some of these other recipes that would be perfect for Easter!
How to make Easy Coconut Macaroon Nests
These easy coconut macaroon nests can be made in two easy steps.
- Make the coconut macaroons
- Decorate the nests
How to make the coconut macaroons
Preheat the oven to 350 degrees and line a cookie sheet with parchment paper or a silicone mat.
Add sweetened coconut and sweetened condensed milk to a medium mixing bowl and stir until combined.
Next, use a medium to large cookie dough scoop or spoon to scoop ~3-inch round nests on to the prepared cookie sheet. Leave at least 1/2 inch in between each macaroon. Use your fingers to shape the macaroons into round circles.
Bake for 15-20 minutes or until the macaroons are golden brown on the sides and bottom.
How to decorate the nests
Remove the macaroons from the oven and use the back of a spoon or measuring spoon to lightly indent the center of the cookies. Be sure to do this immediately upon removing them from the oven.
Place the chocolate in a medium bowl and melt it in the microwave, stirring every 30 seconds, until smooth.
Spoon 1-2 teaspoons of melted chocolate into the indented centers of the macaroons.
Place three candy eggs in over the melted chocolate, then set them aside to set (in the fridge for 30 minutes or at room temperature for 1-2 hours). Enjoy at room temperature.
Variations and Substitutions
- Use any of your favorite small egg candies to fill the nests! Options include Robins Eggs, Cadbury Mini Eggs, M&M eggs, mini Hershey’s eggs, etc.
- Use melted dark, semi-sweet, white or milk chocolate to fill the macaroons
- Make these nests more bite-sized and make the macaroons just 1-2 inches in diameter and fill them with only one candy egg
Easy Coconut Macaroon Nests
Equipment
- 2 rubber spatuals or spoons
- 1 Cookie sheet lined with parchment paper
- 1 cookie dough scoop (optional)
Ingredients
For the coconut macaroon nests
- 14 ounces sweetened coconut flakes
- 10 ounces sweetened condensed milk about 3/4 of a 14 ounce can
For the topping
- ½ cup semi-sweet chocolate chips 4 ounces of chocolate, melted
- 50-60 Cadbury Mini Eggs
Instructions
To make the coconut macaroon nests
- Preheat the oven to 350 degrees.
- Line a large cookie sheet with parchment paper, set aside.
- Add sweetened coconut and sweetened condensed milk to a medium mixing bowl and stir until combined.
- Use a medium-large cookie dough scoop or spoon to scoop ~3-inch round nests on to the prepared cookie sheet. Leave at least 1/2 inch in between each macaroon.
- Bake for 15-20 minutes or until the macaroons are golden brown.
To decorate the nests
- Remove the macaroons from the oven and use the back of a spoon or measuring spoon to lightly indent the center of the cookies.
- Place the chocolate in a medium bowl and melt it in the microwave, stirring every 30 seconds, until smooth.
- Spoon 1-2 teaspoons of melted chocolate into the indented centers of the macaroons.
- Place three candy eggs in over the melted chocolate, then set them aside to set (in the fridge for 30 minutes or at room temperature for 1-2 hours). Enjoy at room temperature.
