Coconut Macaroon Nests
More of my favorite Easter desserts are Easter Egg Cake Balls, Hot Cross Buns, Easter Egg Coconut Cupcakes and a Moist Carrot Cake with Cream Cheese Frosting.
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
Ingredients
- 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
Instructions
- 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.
Last Step:
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I accidentally didn't add the salt because it didn't say when to add it so I completely forgot about it. Do you add it with the coconut mixture when it's in the pot?
How long can you store them?
Can these be filled in with some kind of custard/curd/pudding?
Your custard might seep through. I'd recommend "painting" the inside of the nest with melted chocolate and letting it harden, then filling with your choice of custard/curd 🙂
I bought Egg Beaters whites to make these. I hope it works! What do you think?!
I think they'd work. Typically you need real eggs when you're whipping them, as Egg Beaters don't fluff up the same way. But I've found that they work just as well when you'll be cooking them (either stovetop or baking). Good luck!
My daughter wants to know if these are gluten free?
Check the Cadbury package as to whether those are gluten-free, but the rest of the recipe is.
Can you use dried coconut flakes?
Love, love, love the looks of these! And I am a big fan of mini eggs as well, the perfect little treat 😀 I hope you have a lovely Easter Gina 🙂 xx
Children will love them so much!
How cute are these!? Definitely going to make them for Easter!
Could one make these using unsweetened coconut?…In France..I am only able to obtain the desiccated, unsweetened version? Could some sort of liquid sweetness be added if not the right consistency for the nests to "hold together"?
Thanks for any potential solutions!
I found a note on a website called Everyday Life that suggests moistening each 1/2 c. unsweetened coconut with 1 Tbsp. hot water, allow it to stand 10 min. before adding the coconut to the recipe, and adding 1 Tbsp. powdered sugar to the recipe for each 1/2 c. unsweetened coconut you use. I hope that helps! 🙂 – Sheri
Thanks Sheri! I won’t use the sweetened kind from the grocery because of the chemicals in it (I won’t eat anything with propylene glycol in it). Your response about the water and sugar added to the dry coconut is something I will try.
Ok, cutest thing I've seen in ages!
the show TheKitchen had nests made with chocolate covered pretzel sticks, and I though they were adorable, but yours are even better!
when do you add the pinch of salt? I assume w/ the sugar and egg whites?
We have a peanut/treenut allergy here – what would be good to substitue the almond extract for?
I have often just used vanilla extract in place of almond in various recipes. I have not made the macaroons, but vanilla has always worked for me when I haven't had almond. – Sheri
Try the artificial almond extract!
These macaroon nests look so cute. I could stare at them all day, but eat them I must.
These look great for Easter! Just gotta pick up some mini eggs. Thank you for your inspiration. Your website has changed my life. 🙂
you could use jelly beans just as well…
Look yummy! What is the point value without the eggs?
What an adorable idea! I never would have thought of using macaroons to make nests like this, but it looks like it works really well 🙂
These look so cute! I just hope they taste as good as they look!
I love my macaroon recipe, they are perfect!
I tried the MS ones too and wasn't impressed, despite how cute they looked. I will give your recipe a try! I was also planning to play around with trying to do a chocolate version, although I don't know how I would really go about doing that.
You could drizzle melted chocolate over them.
Add cocoa powder to the nest mixture.
These look like so much fun, my boys would love them! Thanks for sharing