These were inspired by this month’s Martha Stewart Living magazine, but after trying the recipe in the magazine, I thought it would taste better adapting it from my favorite coconut macaroon recipe instead. But rather than baking them on a cookie tin, you use a mini muffin tin to create the little nests. Fun to make with the kids!
What makes a macaroon a macaroon?
A macaroon is a type of cookie that is baked with ground coconut and almonds, or another type of nut, as its’ main ingredients.
What is the difference between a macaroon and a macaron?
Macaroons are a coconut-based, sweet and chewy cookie with lots of texture while macarons are a meringue-based delicate cookie that ranges in a large variety of flavors and fillings.
Do coconut macaroons need to be refrigerated?
No, if you’re eating the cookies within the first couple of days there is no need and keeping them in a container will be fine. But, if you plan on eating them over the course of 2 weeks or so, then I would keep them in the fridge to keep its’ moisture.
Coconut Macaroon Nests
- 3/4 cup from 5 large egg whites
- 6 tbsp granulated sugar
- 10 oz sweetened coconut flakes I used Baker's
- 1/2 tsp almond extract
- 1/4 tsp vanilla extract
- pinch of salt
- cooking spray
- 72 mini Cadbury chocolate eggs
- In a heavy saucepan combine egg whites, sugar and coconut flakes and cook over medium-low heat, stirring frequently until all the ingredients combine together, about 12 minutes. The mixture should be sticky and moist, not dry.
- Remove from heat and stir in the almond and vanilla extracts.
- Set aside and let it cool 10 minutes, should be warm.
- Preheat the oven to 300°F. Spray a nonstick a mini muffin tin with oil.
- Drop heaping tablespoons into the tin, lightly press mixture into the bottom and up the sides of the tin to make "nests" with the back of the measuring spoon.
- Bake 22 to 25 minutes, or until golden.
- Let it cool 10 minutes, then carefully remove from the tin.
- Arrange the nests and top each with two mini chocolate eggs.