Description
These easy Coconut Macaroon Nests are a fun and festive Easter dessert! Made with just a few ingredients, they are chewy, crispy, and naturally gluten-free. Each golden-brown coconut nest is filled with white chocolate and candy eggs, making them perfect for spring celebrations, parties, and edible gifts.
Ingredients
Scale
- 4 egg whites (lightly whisked)
- 1 tablespoon sugar
- ½ teaspoon salt
- 14 oz sweetened flaked coconut
- ½ cup white chocolate chips (melted)
- 70–90 mini candy eggs (Cadbury Mini Eggs, jelly beans, or Jordan almonds)
- Baking spray (for greasing the pan)
Instructions
- Preheat oven to 300°F (150°C) and grease a mini muffin pan.
- In a large bowl, whisk egg whites, sugar, and salt. Stir in flaked coconut until evenly coated.
- Scoop about 2 tablespoons of the mixture into each muffin cup, pressing into the bottom and up the sides to form a nest shape.
- Bake for 28-30 minutes until golden brown. Let cool in the pan for 10 minutes before removing.
- Melt white chocolate and pipe a small amount into each nest.
- Place 2-3 mini candy eggs in each nest, pressing gently to secure.
- Let chocolate set before serving or storing.
Notes
- Store at room temperature for 5-7 days or refrigerate for up to 2 weeks.
- For extra crunch, drizzle with melted dark or milk chocolate.
- Use dairy-free chocolate for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American