Coconut Macaroon Nests

These Coconut Macaroon Nests are the perfect sweet treat for Easter or any spring celebration. Made with just a few simple ingredients, these chewy coconut nests are baked until golden and filled with candy eggs for a festive touch. They’re easy to make, totally adorable, fun to customize, and a great make-ahead dessert. 

When it comes to spring baking, I love a recipe that’s as simple as it is charming—just like these Coconut Macaroon Nests. 

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.

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.

Why You’ll Love This Recipe

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.

• These coconut macaroon nests are as easy as they are delightful. With just a handful of ingredients and a few simple steps, you’ll have a festive Easter treat ready in no time. No complicated techniques or special equipment—just mix, bake, and fill!
• They’re a perfect balance of chewy and crispy. The coconut toasts up beautifully in the oven, creating a golden, slightly crisp exterior while keeping the inside soft and chewy. The little touch of melted white chocolate adds just the right amount of sweetness to bring it all together.
• These nests are endlessly customizable. Whether you prefer classic candy-coated chocolate eggs, pastel jelly beans, or something unexpected like Jordan almonds, you can switch up the filling to match your style. You could even add a drizzle of dark or milk chocolate for a little extra flair.
• They make a charming addition to any Easter or spring celebration. Whether displayed on a dessert table, tucked into an Easter basket, or given as homemade gifts, these little nests are sure to bring smiles. They have that nostalgic, homemade charm that makes them feel extra special.

Looking for more Easter recipes? You’re in the right place! Check out this wow-worthy collection of all my best Easter recipes. I know you’ll find a few to love to make your celebration special.

Ingredients

Before I show you how to make these adorable little bites, let’s gather up a few ingredients.

• Egg Whites: The whisked wonders that bind our macaroons together, giving them a light and airy lift that’s simply irresistible.
• Sugar: Just a spoonful adds that gentle sweetness, balancing the flavors and turning these nests into a treat that’s just right.
• Salt: A pinch of salt is the secret whisper that awakens the depths of sweetness and rounds out the flavors in every bite.
• Sweetened Flaked Coconut: These little flakes of joy are the stars of the show, bringing tropical vibes and the perfect chewy texture to our nests.
• White Chocolate Chips: When melted and drizzled, they act as the glue for our candy eggs, adding a creamy richness that complements the coconut beautifully.
• Mini Candy Eggs: The things that make these nests, these candy eggs aren’t just for show—they pack a punch of color and a playful crunch. (I’ve shared links to some of my favorite in the recipe notes section below.)

How to Make

I’ll walk you through the recipe for these coconut macaroon nests below. For your convenience, I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below.

1. Begin by preheating your oven to 300 degrees F. Generously coat the cups in a mini muffin pan with baking spray and set the pan aside.
2. In a large bowl, lightly whisk together the eggs whites, salt, and sugar to combine. Then, with a fork, mix in the coconut.
3. Drop the coconut mixture into each prepared mini muffin cup.

4. Lightly press the mixture into the bottom and up the sides of each cup. Bake for 28 to 30 minutes, until lightly golden on top.
5. 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.

6. With the melted chocolate in a piping bag, pipe a small amount of chocolate into each nest. Add 2 or 3 candy eggs and press them gently to secure.
7. Allow the chocolate to set, then pack and store in an air-tight container.

And that’s it, my friends. I told you these coconut macaroons are simple. These nests are a classic, tasty, and fun treat for spring that your guests are sure to love.

Recipe Notes

You can use any type of candy egg you prefer:

• candy coated chocolate eggs,
• jelly bean eggs,
• jordan almonds,
• or malted-milk eggs.

I filled some of my nests with jelly beans and some with malted-milk eggs. After all, variety is the spice of life!

Coconut can be sticky when baked. It’s important that you spray your mini muffin pan with a generous amount of baking spray before adding the coconut. Please note that baking spray is different from cooking spray as it contains flours which helps prevent sticking.

Frequently Asked Questions

What can I use instead of white chocolate chips?

If white chocolate isn’t your thing, feel free to use milk or dark chocolate for a twist on the classic, or even a drizzle of caramel or a dollop of your favorite jam for a fruity flair.

How long can I store these coconut macaroon nests?

Stored in an airtight container, these little gems will keep for up to a week, making them a great make-ahead option for your spring festivities.

My nests didn’t hold their shape, what went wrong?

Make sure to press the mixture firmly into the sides of the mini muffin cups to help them hold their shape. If they’re still not setting, they might need a bit longer in the oven.

Can I use mini paper cupcake liners?

They’re not a must, but they can make your life easier. I chose to go without for a more rustic look, and with a well-greased mini muffin pan, they popped right out. However, if you want to ensure a foolproof release or add a decorative touch, mini paper cupcake liners are your friends. Plus, they make for an easy clean-up and a cute way to serve these treats!

More Easter and Spring Desserts You Will Love

• Cream Puff Cake
• Egg Hunt Easter Sugar Cookies
• Easter Dessert Kabobs
• Carrot Cake Truffles
• Peanut Butter Sheet Cake
• The Ultimate Coconut Cupcakes
• Egg Hunt Sugar Cookies

I know you’re going to love this sweet coconut macaroon nests. If you do, please leave a comment and a 5-star rating below. 

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Coconut Macaroons Nests

These Coconut Macaroons shaped into nests and garnished with candy eggs are a delicious, sweet, and easy spring dessert!

4.43 from 7 votes

Print Pin Rate

Course: Dessert, Snack

Cuisine: American

Keyword: coconut, easter, jelly beans, macaroon, spring

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Decorating: 2 minutes minutes

Total Time: 47 minutes minutes

Servings: 30

Calories: 121kcal

Video

Ingredients

• 4 egg whites
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 package (14 ounces) sweetened flaked coconut 14 ounces sweetened flaked coconut
• 1/2 cup white chocolate chips melted
• 70-90 mini candy eggs
• mini paper cupcake liners*

Instructions

• 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.

Notes

*Updated to add: While I didn’t experience any issues with my macaroons nests sticking to the pan, I’ve noticed that some of you did. 

If you want to prevent any chance of sticking, just line your mini cupcake pan with paper cupcake liners before adding your coconut mixture. 

Nutrition

Calories: 121kcal | Carbohydrates: 14g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 92mg | Potassium: 63mg | Fiber: 1g | Sugar: 12g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg