Coconut Macaroon Nests
This Post May Contain Affiliate Links. Please Read Our Disclosure Policy
These Coconut Macaroons are shaped into nests and garnished with candy eggs to create a delicious, sweet, and easy spring dessert! This Easter-inspired macaroon recipe is both adorable and delicious!
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.
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.
- They are a cinch to make,
- they taste delicious,
- and they look so adorable.
What’s not to love?
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.
- 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.
- In a large bowl, lightly whisk together the eggs whites, salt, and sugar to combine. Then, with a fork, mix in the coconut.
- Drop the coconut mixture into each prepared mini muffin cup.
- 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.
- 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, pipe a small amount of chocolate into each nest. Add 2 or 3 candy eggs and press them gently to secure.
- 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:
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 pann 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.
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.
Want more from Inspired by Charm? Join the IBC Mailing List for inspiration in your inbox! Follow along on Instagram and TikTok for daily updates and behind-the-scenes looks at my processes. There’s even more inspiration on Facebook and Pinterest!
Coconut Macaroons Nests
Ingredients
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.
I have trouble coating with the spray. I tend to overdo it then it’s too much. However, I remedied it by wiping out with paper towel. I used a melon baller to scoop out just the right amount (filled the cup seemed to be just the right amount). I then used my wooden tamper to make the nests. If you have longer fingernails, that won’t work. So either use a wooden tamper or the back of a melon scoop to make your nests.
Worked out Great!
Thanks Mary Beth! So happy to hear that!
xo Michael
I read the reviews before trying this. As I had no time for failure, I took an extra step to avoid the “getting stuck in the pan” issue. I cut aluminum foil into squares and pressed them to the sides of each muffin. I then also sprayed the aluminum liners. This way I was able to lift them out to a cooling rack. The only one that broke was the one i tested when it was too warm. I let them cool for about 20 minutes and then removed the foil. The extra steps took maybe 5-10 minutes total.
If you have mini muffin aluminum liners that would save time. Spray liberally.
Passing along to help others out. I’m excited to share them for Easter!
I made these last night and followed the directions carefully, which included spraying the pans, however I couldn’t get them out!! AGH!! Ended up scooping the coconut mix out and I intend to “reuse”….somehow with more coconut and some condensed milk. Tasted great, but they didn’t set! Mixed the egg whites too much??? Oven (300) was too cool? Oh well, will see if the recycling works.
What size scoop did you use when you filled your mini muffin tin?
As I mentioned in the recipe you want about 2 tablespoons of mixture in each cup. Hope that helps!
xo Michael
Hi, Michael…
So, did they freeze well? How long did you have them in the freezer?
Thanks!
The wonderful technique of using coconut. You nailed it.
These tiny nest may help me in the upcoming potluck gatherings.
Thanks for sharing this amazing information it will be really helpful for me.
I like all your post and I bookmark your website to see your latest post.
They stuck to the pan. Don’t know what I did wrong. And I was so foreward to having these cuties for my Easter dinner.
Oh bummer! I’m so sorry to hear they stuck.
xo Michael
I just finished making these to take to my daughter’s for Easter. They look fabulous! My husband sneaked one that didn’t come out as well and said that they taste good, too! Thanks for posting. They’re lots of fun!
Love that! Thanks for sharing. Enjoy and Happy Easter!
xo Michael
Would I be able to use this recipe for a regular muffin tin? Would anything need be to doubled to account for the larger size?
It should work, the amount you get may just be different depending on the size of the pan.
xo Michael