I have loved sweetened coconut for as long as I can remember. When I was a boy, if I had a craving for something sweet, I would sometimes go into my Mom’s baking cabinet and sneak a pinch of coconut from the bag. Into my mouth, that coconut would go. (This might be one of the reasons I was a chubby little kid. Ha! Oh well.)
To this day, I cannot pass on a coconut dessert. (Coconut cupcakes and coconut cream pie are two of my faves.) I also love me some toasted coconut macaroons. They are quite easy to bake, which makes them even more appealing. That’s why today I thought we’d whip up some Coconut Macaroon Nests. With thoughts of spring and Easter in the air, it only seems fitting.
Looking for more Easter and spring dessert ideas? Check out my recipes for Easter Dessert Kabobs, Carrot Cake Truffles, Strawberry Limeade Naked Cake, Peanut Butter Sheet Cake, and The Ultimate Coconut Cupcakes!
I realize that these aren’t anything out of the ordinary, but sometimes basic is best. These little coconut nests have become a classic spring dessert for obvious reasons. They are a cinch to make, they taste delicious, and they look adorable.
To make them, coconut is mixed with egg whites and a touch of extra sweetness. Tucked and pressed into mini muffin pans to resemble mini nests, they are quickly baked until perfectly browned.
Once they’ve cooled, you add a touch of melted white chocolate to each nest as “glue” and then tuck in a few candy eggs for color and crunch.
You can use any type of candy egg you prefer: candy coated chocolate eggs, jelly beans, Jordan almonds, or malted-milk eggs, to name a few options. I filled some of my nests with jelly beans and some with malted-milk eggs. After all, variety is the spice of life!
And that’s it, my friends. I told you this dessert is simple. These nests are a classic, tasty, and fun treat for spring that your guests are sure to love.
Makes about 30
Here's what you will need:
4 egg whites
1 tablespoon sugar
1/2 teaspoon salt
1 package (14 ounces) sweetened flaked coconut
1/2 cup white chocolate chips, melted
70-90 mini candy eggs
Begin by preheating your oven to 300 degrees F. Coat the cups in a mini muffin pan with cooking spray and set the pan aside.
In a large bowl, lightly whisk together the eggs whites, salt, and sugar to combine. Then, with a fork, mix in the coconut.
Drop 2 tablespoons of the coconut mixture into each prepared mini muffin cup.
Lightly press the mixture into the bottom and up the sides of each cup. (Use your thumb or a wine cork.) Bake for 28 to 30 minutes, until lightly golden on top. (Loosely place a piece of aluminum foil over the top of the pan if the coconut starts to brown too quickly.)
Let the nests cool in the tins on a wire rack for about 10 minutes. Then run a spatula around the edges of the muffin cups to loosen the nests. Carefully lift out the nests and allow them to cool completely.
With the melted chocolate in a piping bag (or plastic baggie with a corner cut off), pipe a small amount of chocolate into each nest. Add 2 or 3 candy eggs and press them gently to secure.
Pack and store in an air-tight container.
Recipe adapted from Martha Stewart Living.
If you’ve never tried making Coconut Macaroon Nests for spring or Easter, I definitely recommend giving them a try. They’ll make a beautiful and tasty addition to your seasonal entertaining.
If you like these Coconut Macaron Nests, then I think you’ll love my Easter Dessert Kabobs. Aren’t they adorable?
These creative and colorful kabobs are a fun way to serve dessert for spring or Easter. You can learn how I made them by clicking HERE.