Coconut Macaroon Bird Nests Recipe
These adorable Coconut Macaroon Easter Nests are a simple but impressive Easter treat. They’re made using our easy Coconut Macaroon recipe, a little food coloring and your favorite mini candy eggs.
Servings: 12 cookies
Calories: 184kcal
Ingredients
- 2 ⅔ cup Shredded Coconut sweetened
- ¼ cup All-Purpose Flour
- ⅔ cup Sugar
- ¼ teaspoon Salt
- 4 large Egg Whites
- 1 teaspoon Vanilla Extract
Decoration
- ⅔ cup Shredded Coconut
- 5 drops Green Food Coloring
- 1 cup Cadbury Mini Eggs or any other candy egg
Instructions
- Preheat oven to 325 degrees F.
- Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- In a large mixing bowl, combine the shredded coconut, flour, sugar, salt, egg whites, and vanilla extract. Stir until well combined.
- Using a small ice cream scoop or two spoons, scoop about 1 ½ tablespoons of the coconut mixture onto baking sheets with parchment paper, keeping them 2" apart. Use a rounded spoon to create a dent in the center of each macaroon.
- Bake in a preheated oven for 20-22 minutes, or until golden brown on the bottoms and edges.
- Remove macaroons from the oven and use a rounded spoon to press the dent, or nest, into the center of each cookie. Allow cookies to cool completely.
- Meanwhile, in a small bag, combine ⅔ cup shredded coconut and 5 drops of green food coloring. Seal the bag and shake until the food coloring has distributed evenly on all of the coconut.
- Remove green shredded coconut from the bag and add about 1 tablespoon to the center of each nest. Top with a few Cadbury Mini Eggs, then serve. Enjoy!
Nutrition
Calories: 184kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 132mg | Potassium: 106mg | Fiber: 1g | Sugar: 22g | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg