Description
These Coconut Macaroon Nests are the perfect festive treat for Easter or any spring-themed gathering. Made with sweetened shredded coconut and rich condensed milk, these chewy, golden-brown nests are beautifully topped with colorful candy eggs for a charming, irresistible dessert. Best of all, they’re naturally gluten-free and so simple to make!
Ingredients
Scale
- 4 cups sweetened shredded coconut
- 2/3 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- Pinch of salt
- Mini chocolate eggs or candy eggs for topping
Instructions
- Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
- In a large bowl, mix shredded coconut, sweetened condensed milk, vanilla extract, and salt until well combined.
- Scoop about 2 tablespoons of the mixture and shape into small nests, making an indentation in the center.
- Place nests on the prepared baking sheet and bake for 15–20 minutes, until edges are golden brown.
- Allow nests to cool completely before adding candy eggs.
- Serve and enjoy!
Notes
- To prevent sticking, lightly grease your hands before shaping the nests.
- Store in an airtight container for up to five days.
- For a flavor twist, substitute almond extract for vanilla extract.
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American