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Coconut Macaroon Easter Nests

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Classic macaroons are easily transformed into these festive Coconut Macaroon Easter Nests with just a few simple steps! The coconut lovers in your life will adore these holiday cookies. 

Coconut Macaroon Easter Nests lined up on a thin white tray


Coconut Macaroon Easter Nests

I have a bit of a crush on coconut desserts, so it’s no surprise I came up with an Easter treat featuring one of my favorite cookies, macaroons. These coconut macaroon Easter nests started with Alice Medrich’s classic macaroon recipe.

Using a generous scoop to form the balls in order to get a sizable nest, I created a well right in the center while they were hot and pliable. The filling is up to you, but I made it easy by using a jar of fudge sauce I was gifted over the holidays. Lemon curd is another fun idea—especially if topped with jelly bean eggs! I tried loads of different Easter egg candies, but thought these Cadbury Mini EggsCadbury Mini Eggs looked the best.

Two Coconut Macaroon Easter Nests on a small oval dish

Tips for Making These Easter Cookies

  • Use your favorite macaroon recipe if you like.  Many folks love the easy version using a can of sweetened condensed milk which would work fine.
  • Make the cookies a little larger than your normal macaroons. This is so you can fit some filling and 3 candy eggs into the divot you form in the center.
  • Mix and match your fillings and candies. I almost made a small batch of chocolate buttercream frosting, but decided on an easy, store bought fudge sauce as an alternative. As stated above, lemon curd would be a nice spring option, too.
  • Be careful what candies you top on which fillings. I had some Reese’s peanut butter eggs that might not have paired well with lemon curd, but would be scrumptious over chocolate.
  • You’ll want to form the nest when the cookies are fresh out of the oven. I used the back of a measuring spoon. It stuck a bit at times, but since the well was going to be filled, it really didn’t matter.
Coconut Macaroon Easter Nests lined up on a white ceramic tray

How is a Macaroon Different from a Macaron?

Though the spelling is similar, macaroons and macarons are very different. Both are cookies, but the macaroon, like I’ve featured here, is coconut based. The French macaron, though, is meringue based.

Macaroons (Mack -a- ROONS) are  composed of egg whites, coconut and sugar, though there are shortcut versions made with sweetened condensed milk. Their name comes from the French macaron. Sweeter and chewier than their namesake, there are only a few variations including vanilla, lemon and chocolate. Macaroons are super easy to make.

Macarons (Mack- a – ROHNS) are composed of almond flour, egg whites and sugar, and can be made in numerous flavors. Their name comes from the Italian word Macaroni. With a delicate crust and a meringue like middle, two usually form a sandwich with a complimentary filling. Macarons are more technical to make including whipping egg whites to the perfect consistency and baking up even sized cookies to pair and fill.

Coconut Macaroon Easter Nests pinterest collage

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Coconut Macaroon Easter Nests on a small plate

Coconut Macaroon Easter Nests

Classic macaroons are easily transformed into these festive Coconut Macaroon Easter Nests with just a few simple steps! The coconut lovers in your life will adore these holiday cookies.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Yield 16

Ingredients

  • 4 egg whites
  • 3 cups sweetened coconut
  • 3/4 cup  sugar
  • 2 teaspoons  vanilla extract
  • 1/4 teaspoon salt
  • 1 jar premium fudge sauce (you won't need it all)
  • Candy Easter eggs, I used Cadbury Mini Eggs

Instructions

Line two baking sheets with parchment. Set aside.

Fill skillet halfway with water and bring to a simmer. In heatproof bowl, combine all ingredients and place bowl into skillet. Cook, stirring frequently for about 5 minutes, till mixture thickens and becomes opaque. Remove bowl from water and let cool for about 30 minutes.

Preheat oven to 350º.

Scoop out about 2 tablespoons of batter (I used a large cookie scoop) and place about 2 inches apart on baking sheets. Bake for about 5 minutes, then decrease oven temperature to 325º and bake till cookies are lightly browned with some darker edges, 10-15 more minutes.

Remove from oven and use a spatula to tap the edges of the cookies to make a more circular shape. Then take a measuring spoon and made an indentation in the center. Keep in mind the size of egg candies you want to place in the nests.

Cool completely on a wire rack.

Fill the center of each cookie with a generous spoonful of fudge sauce. Garnish with egg shaped candies.  Store in the refrigerator to keep fudge firm.

Notes

This classic macaroon recipe from Alice Medrich is the perfect base for these Easter cookies.

Nutrition Information:

Yield:

16

Serving Size:

1 cookie

Amount Per Serving: Calories: 138Total Fat: 6gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 105mgCarbohydrates: 21gFiber: 2gSugar: 17gProtein: 2g

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