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+ servings
Course: Dessert, Snack
Cuisine: American
Keyword: coconut, easter, jelly beans, macaroon, spring
Servings: 30
Prep Time 15 mins
Cook Time 30 mins
Decorating 2 mins
Total Time 47 mins
These Coconut Macaroons shaped into nests and garnished with candy eggs are a delicious, sweet, and easy spring dessert!


  • 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


  • 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.


Nutrition Facts

Calories: 121kcalCarbohydrates: 14gProtein: 2gFat: 7gSaturated Fat: 5gTrans Fat: 1gCholesterol: 2mgSodium: 92mgPotassium: 63mgFiber: 1gSugar: 12gVitamin A: 21IUVitamin C: 1mgCalcium: 24mgIron: 1mg
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