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. This post and recipe was created for #EasterSweetsWeek. I was sent samples by some of the sponsor companies but as always opinions are 100% mine.
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.
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 alternative. As stated above, lemon curd is 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.
- 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.
More Easter Treats You’ll Love:
- Creme Egg Cheesecake from Baking Beauty
- Easter Cookie Cake
- Fudge Filled Easter Eggs from Wine and Glue
- Braided Easter Bread
- Salted Caramel Easter Popcorn from Wishes and Dishes
You Might Need:
Check out the amazing #EasterSweetsWeek recipes from our bloggers today!
Candy and Fudge:
- Piña Colada Biscotti from My Sweet Zepol
- Lemon Madeleines from Mildly Meandering
- Jelly Bean Flower Cookies from The Decorated Cookie
- Coconut Macaroon Easter Nests from That Skinny Chick Can Bake
- Blueberry Lemon Pancakes with Blueberry Compote from A Classic Twist
- Carrot Cake with Cream Cheese Frosting Mug Cake from The Bitter Side of Sweet
- Strawberry Cream Puffs from Me and My Pink Mixer
- Pecan Praline French Toast Bake from Southern From Scratch
- Pistachio Cannolis from The Whimsy One
- Carrot Cake Cream Cheese Pudding Trifles from 4 Sons ‘R’ Us
- Almond Apple Cheesecake Bars from Pint Sized Baker
No Bake Desserts:
- No-Bake Funfetti Cheesecake from Love Bakes Good Cakes
- Carrot Cake Ice Cream Bonbons from For the Love of Food
Welcome to this year’s #EasterSweetsWeek event hosted by Angie from Big Bear’s Wife. We’re so glad that you’ve joined us for this week long event of Springtime and Easter dessert recipes! We’re sharing tons of treats this week plus a few fantastic giveaways! You’re going to love what we have in store for you.
This year we have are 28 fantastic bloggers participating in this year’s Easter dessert event! Throughout the week we’ll be share tons of great Springtime and Easter themed dessert recipes with you. With over 75 sweet dessert recipes being shared this week we just know that you’re going to want to save some of these recipes to make again and again! We even hope that some of these recipes end up in your Easter recipe keepsake collection! Plus, don’t forget that we have 5 (five) great giveaways for you this week thanks to our amazing sponsors!
Scroll down to take a look!
Prize #1 — Dixie Crystals is giving away one (1) Instant Pot (8 Qt) to one lucky winner!
Prize #2 — Adam’s Extract is giving one (1) winner 5 different extracts including a bottle of Pure vanilla and a color pack.
Prize #3 — Rainier Fruit is giving one (1) winner a box of Apples and some wonderful Apple themed goodies from Sur La Table
Prize #4 — Anolon is giving one (1) winner a Anolon® Vesta™ 9-Inch Square Baker in Cobalt Blue
Prize #5 — Microplane is giving one (1) winner a Twist & Zest, grip & strip and a classic zester/grater
Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from Marh 26th – April 1st at 12AMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.
Disclaimer: These posts and recipes are part of the week long event, #EasterSweetsWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Rainier Fruit, Anolon and Microplane! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #EasterSweetsWeek bloggers to use in their recipes.
I used Dixie Crystals Sugar and Adams Vanilla Extract, two of our lovely sponsors, to make these Coconut Macaroon Easter Nests cookies!
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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
- Cuisine: Dessert, Cookies, Holiday
- 4 egg whites
- 3 cups sweetened coconut
- 3/4 cup Dixie Crystals sugar
- 2 teaspoons Adams’ 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
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.
This classic macaroon recipe from Alice Medrich is the perfect base for these Easter cookies.
- Serving Size: 1 cookie