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.
This tasty, amped-up Easter Cookie is perfect for Easter especially if you’re a fan of Coconut Macaroon Recipes!
Why You Should Make these 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.
- If you love coconut, too, you MUST make these cookies!
- Warm, fresh from the oven macaroons can easily be molded into nests.
- The fillings and candy eggs are easily adapted to your favorites.
- Both kids and adults will love these. Plus they’re easy to make!
How to Make
If you’ve made coconut macaroons before, this recipe will be a breeze. Plus, they are so cute and festive.
- Make the macaroon cookies following the recipe below.
- Use a generous scoop to form the balls to get a sizable nest.
- As soon as they come out of the oven, create a well right in the center while they are hot and pliable.
- The filling is up to you, but make it easy on yourself and use a jar of fudge sauce. Lemon curd is another fun idea—especially if topped with jelly bean eggs!
- There are loads of different Easter egg candies, but these Cadbury Mini Eggs looked the most like real eggs except for the crazy colors!
- Use your favorite macaroon recipe if you like. Many folks love the easy version that uses a can of sweetened condensed milk which would also 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 (affiliate link). It stuck a bit at times, but since the well was going to be filled, it really didn’t matter.
Frequently Asked Questions
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.
Since they have no dairy or flour, they follow the dietary guidelines for Passover. If your fudge sauce contains either, you can fill these cookie nests with lemon curd for a Passover dessert.
Keep them in an airtight container to prevent them from drying out. They’ll keep well at room temperature for at least 3-4 days, in the refrigerator for up to 2 weeks, and in the freezer for 3-4 months. Just bring them to room temperature before serving if they’re cold.
You May Also Like:
- Fudge Filled Easter Eggs from Wine and Glue
- Robin Egg Fudge from Big Bears Wife
- No-Bake Funfetti Cheesecake from Love Bakes Good Cakes
- Braided Easter Bread
- Easter Cookie Cake
- White Chocolate Easter Bark
- More of the Best Holiday Recipes
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- 4 egg whites
- 3 cups sweetened coconut
- ¾ cup sugar
- 2 teaspoons vanilla extract
- ¼ 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 a skillet halfway with water and bring it to a simmer.
- In a heatproof bowl, combine all ingredients and place the bowl into the skillet.
- Cook, stirring frequently for about 5 minutes, until the mixture thickens and becomes opaque. Remove the bowl from the 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 the oven and use a spatula to tap the edges of the cookies to make a more circular shape.
- Before the cookies cool, take a measuring spoon and made an indentation in the center. Keep in mind the size of the 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 the fudge firm.
This classic macaroon recipe from Alice Medrich is the perfect base for these Easter cookies.
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Serving Size:1 cookie
Amount Per Serving: Calories: 138Total Fat: 6gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 105mgCarbohydrates: 21gFiber: 2gSugar: 17gProtein: 2g