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.
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.