You’re gonna love these Coconut Macaroon Nests that are filled with dark chocolate and topped with Mini Cadbury Eggs because they are the perfect easy Easter treat! This coconut macaroon recipe is one of the best! The first time that you make these easy macaroons, you’re going to love the texture of this chewy cookie. If you’re looking for perfect coconut macaroons, you find them right here!
I love coconut. I always have. Ever since being a little girl, I loved all things coconut – the smell, the taste, drinks, desserts, foods. Everything.
Not everyone shares my enthusiasm for coconut, though. You either love it or hate it. I don’t think there’s an in-between.
So, if you’re a coconut lover, I have a TREAT for you today! If you’re NOT a coconut lover, just hit the little P on the photo below and share on Pinterest for all the other coconut lovers of the world and then move on to my Peanut Butter Cup Brownie recipe – everyone loves that one! 🙂
If you ARE a coconut lover, I have the easiest and the tastiest recipe for you today!
Coconut Macaroon Cookies
How adorable AND delicious do these little nests look?! Filled with melted dark chocolate and topped with the best Easter Candy – Cadbury Mini Eggs – these Coconut Macaroon Cookie Nests are to die for! Once you combine coconut with chocolate, it’s all over my friends.
The best part about make these delicious cookies is that they have a slightly chewy texture. I just LOVE chewy macaroons and these coconut cookies don’t disappoint. I think it’s the combination of coconut flakes and egg yolks that create this amazing texture.
Now before you get started – you HAVE to pick up a few things to make this recipe a success! Don’t worry – it’s not hard at all!
Here are my favorite things I use to make these sweet treats!
>Good Quality Muffin Pan – if you try to use a cheaply made muffin pan, I PROMISE these Coconut Macaroon Nests will NOT turn out. Do yourself a favor and buy one!! This Wilton Small Muffin Pan one is my favorite!
>Small Muffin Scoop – I know you think you don’t need this – but you really do! This little handy, dandy Small Muffin Scoop is amazing! It perfectly scoops out the perfect amount for the mini muffin tins and does so with no mess! You can also use it for cookies!
>Non-Stick Spray – OH MY! This is THE BEST Non-Stick Spray. Nothing will stick when you use it! Use it on these muffins, cake pans, and more!!
See the recipe card for the full measurements and directions.
- Egg whites – Save the egg yolks for something yummy like an omelet!
- Coarse salt – Just a pinch!
- Flaked coconut – I like to use sweetened coconut but it’s up to you!
- Dark chocolate chips – You can also use milk chocolate as well.
- Cadbury eggs – YUM!!!
How to Make Coconut Macaroon Cookies
1. Mix the ingredients
First, you’ll mix egg whites with sweetened coconut and press lightly into a small muffin pan with a small scoop. Don’t push down too hard. Just place your thumb in the middle to create a little nest-like shape.
Then, place in the oven and bake at 300 degrees for about 30 minutes or until the nests are lightly brown. Do not overbake or they’ll harden too much!
See – you want them just a little brown around the edges like the photo above. Allow nests to cool in the pan and remove to a plate or wire rack by loosening around the edges with a sharp knife first.
4. Add topping
Finally, you’ll melt your dark chocolate and add a little bit to the bottom of your Coconut Macaroon Nests and top with a couple of Mini Cadbury Eggs. (don’t you just love them??!!)
Continue to do the same to all your nests and allow the chocolate to harden before you eat them. You can’t go wrong!!
Or if you’re like me and can’t wait – eat them when they’re all melty and warm AND when they’ve hardened.
Aren’t they the cutest?! People will think you spent hours in the kitchen making this bakery treat! But don’t worry – it will be our secret just how easy they really are!
Tips for making Chewy Coconut Macaroons
For good coconut macaroons, you need to use simple ingredients as written in the recipe. Don’t try to change them up too much because this recipe is spot on. I do think that this simple recipe can be tweaked in the way that the type of melted chocolate being used can vary.
Make sure to watch the coconut while in the oven. Once it starts to turn a golden brown, that’s your cue that these need to be pulled from the oven to start the cooling process. Baking time is key for making the best coconut macaroons!
Make sure to add your Coconut Macaroon Cookie Nests to a pretty little dessert plate to display on your Easter Dinner Menu and dare anyone to take one until AFTER the meal! I bet you end up missing a few! haha!
They would also look cute beside these Pistachio Pudding Dessert Parfaits!
Here’s the easy recipe to print out to make in our own home. I know you’re gonna love them!!
Coconut Macaroon Nests
- 4 large egg whites
- 1/2 teaspoon coarse salt
- 1 package 14 ounces sweetened flaked coconut
- 1/2 package dark chocolate chips
- 1 package Cadbury Eggs
- Preheat oven to 300 degrees. 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 1/2 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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