Crispy Bird’s Nest Coconut Macaroons
These festive coconut macaroons are shaped into adorable bird’s nests, baked until golden and crispy, and topped with candy eggs for a perfect spring treat. Easy to make, naturally gluten-free, and irresistibly chewy with caramelized coconut edges.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Total Time: 35 minutes
- Yield: 12 nests 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 14 oz (about 5 cups) sweetened shredded coconut
- 1/2 cup sweetened condensed milk
- 2 large egg whites, at room temperature
- 1/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 36 mini candy-coated chocolate eggs or jellybeans
- 2 oz melted chocolate (optional, for decorating or ‘gluing’ eggs)
Instructions
- Preheat oven to 325°F (163°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine sweetened shredded coconut, granulated sugar, and salt. Stir well to blend.
- Add sweetened condensed milk and vanilla extract. Mix until evenly coated; the mixture will be sticky.
- In a separate clean bowl, beat egg whites until stiff peaks form (about 2-3 minutes).
- Gently fold whipped egg whites into the coconut mixture with a spatula, mixing just until incorporated.
- Using a cookie scoop or tablespoon, portion dough into 1.5-inch mounds on the baking sheet. Press a small well in the center of each to form a nest shape.
- Bake for 20–25 minutes, or until golden brown and crispy around the edges. Start checking at 18 minutes.
- Let macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cool, add 2–3 mini candy eggs or jellybeans to the center of each nest. Optionally, dab melted chocolate in the well before adding eggs or drizzle chocolate over the nests.
- Serve and enjoy!
Notes
For dairy-free macaroons, use coconut-based sweetened condensed milk. Chill shaped nests for 10 minutes before baking if mixture is wet. Rotate pan halfway through baking for even browning. Let macaroons cool completely before decorating. Store in an airtight container for up to 4 days at room temperature or freeze undecorated nests for up to 2 months.
Nutrition
- Serving Size: 1 macaroon nest
- Calories: 120
- Sugar: 12
- Sodium: 50
- Fat: 6
- Saturated Fat: 5
- Carbohydrates: 15
- Fiber: 2
- Protein: 2
Keywords: coconut macaroons, bird’s nest cookies, spring dessert, Easter treats, gluten-free cookies, easy baking, coconut cookies, holiday dessert