Description
These Coconut Macaroon Nests are chewy, crispy, and filled with candy eggs, making them the perfect festive dessert for Easter and spring celebrations.
Ingredients
Scale
- 4 large egg whites
- 1 tbsp granulated sugar
- ½ tsp salt
- 14 oz sweetened shredded coconut
- ½ cup white chocolate chips (melted)
- Mini candy eggs (chocolate eggs, jelly beans, Jordan almonds, or malted milk eggs)
Instructions
- Preheat the oven to 300°F (150°C) and grease a mini muffin pan.
- Whisk egg whites, sugar, and salt in a bowl until slightly frothy.
- Mix in shredded coconut, ensuring it’s fully coated.
- Press about 2 tbsp of the mixture into each muffin cup, forming a nest shape.
- Bake for 28-30 minutes until lightly golden.
- Cool for 10 minutes before removing from the pan. Let nests cool completely.
- Melt white chocolate and spoon a small amount into each nest.
- Place 2-3 mini candy eggs in the center while the chocolate is still soft.
- Let set at room temperature or refrigerate for 10 minutes before serving.
Notes
- Use mini cupcake liners for easy removal.
- Drizzle with melted dark or milk chocolate for extra flavor.
- Store in an airtight container for up to a week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American