Easy coconut macaroon Easter nests are easy to make for a festive spring dessert! The nests are dipped in chocolate then decorated with chocolate eggs for an adorable treat.

Coconut macaroon with cadbury eggs on top.

This post may contain affiliate links. Read disclosure policy.

Easter Macaroons

When I was a kid, my grandma would sprinkle coconut on top of sliced oranges and it became a simple treat she only made for me. From then on, I have loved coconut, especially coconut macaroons, coconut cupcakes with coconut frosting and coconut cream pie!

These coconut macaroon Easter nests are a recipe is that I got years ago from a friend. The cookies are soft, chewy, and full of the same nutty and caramelized flavor as toasted coconut with a sweet chewy texture like coconut balls! 

For Easter, I dipped them in chocolate ganache and added a few chocolate eggs like my chocolate egg nest treats. They have become a spring tradition just like my Cadbury egg cookies!

XO - Jamielyn

Ingredient Notes

These Easter coconut macaroons are full of flavor and the chewy texture cookies is always a favorite! All the ingredients are easy to have on hand and keep well in the pantry.

Find the full printable recipe with specific measurements below.

  • Coconut: Sweetened shredded coconut is the main ingredient. Ensure you are using sweetened not unsweetened and that the coconut is shredded.
  • Flour: Helps keep the shape of the cookies as they are baking and helps the coconut mixture puff up when baking.
  • Egg whites: This will help keep the ingredients combined while baking. Eggs are a binder for cookies. Using the whites of the eggs helps keep the color of the macaroons white.
  • Chocolate melting wafers: Melt the chocolate in the microwave-safe bowl to dip the bottoms of the macaroons with a boost of chocolate. Drizzle the chocolate overtop making stripes on the homemade macaroons.
  • Mini candy eggs: Mini Cadbury eggs, mini malted milk eggs or M&M’s eggs. You could even use jelly beans for a more fruity flavor!

How to Make Easter Coconut Macaroons

The process of making coconut macaroons in a four step photo collage.
  1. Combine. In a mixing bowl, combine coconut, flour, sugar, and salt. Stir in egg whites (using an egg separator) and vanilla. Mix well.
  2. Bake. Line a baking sheet with parchment paper or a silicone mat. Drop by rounded teaspoonfuls onto a prepared baking sheet. Bake in preheated oven for 18-20 minutes or until the edges have started to turn golden brown.
  3. Cool. Remove from oven and cool cookies on a wire rack.
  4. Add chocolate. If desired, dip the bottoms of the cookies in melted chocolate once cooled and then either add some drizzle some on top or dip candy coated eggs in chocolate and place on top for ‘nests’.
Easter coconut macaroons stacked on a cake plate.

Tips and Variations

  • Baking mat. Use parchment paper or a baking mat so that the bottoms of the cookies don’t stick to the pan.
  • Shape. These cookies don’t spread or rise, so they’ll keep the same shape as when you first scoop them onto the baking mat. I like to use a cookie scoop to scoop them into firm and compact round balls.
  • Don’t overbake. Overbaking causes the Easter macaroons to dry out. Bake them until the edges have turned golden brown, then remove the cookies from the oven.
  • Doubling. This coconut macaroon Easter nests recipe is super easy to cut in half or double, triple, etc.
One coconut macaroon up close photo drizzled with chocolate on top.

Decorating for Easter

Easter coconut macaroons are so fun to decorate! Use melted chocolate as the “glue” to stick Cadbury eggs on top for Easter. Or add a few sprinkles or use colored chocolate wafers to drizzle on top.

Another option to try is, after dipping macaroons in chocolate, sprinkle on some crushed almonds or Jordan almonds. It makes them taste like my favorite chocolate almond joy cookies!

Coconut macaroon with Cadbury chocolates on top.

Other classic candy-like recipes we love include this divinity candy, rocky road candy recipe and meringue cookie recipe!

More Coconut Dessert Recipes

Coconut macaroons decorated like nests with Candy coat eggs on top.

Coconut Macaroon Easter Nests

4.99 from 64 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 18 minutes
Total Time: 23 minutes
Servings: 24
Easy coconut macaroon Easter nests are easy to make for a festive spring dessert! The nests are dipped in chocolate then decorated with chocolate eggs for an adorable treat.
Print Pin This! Rate

Video

Ingredients 

  • 2 ⅔ cups flaked sweetened coconut
  • ¼ cup all-purpose flour
  • ⅔ cup granulated sugar
  • ¼ teaspoon kosher or fine sea salt
  • 4 egg whites
  • 1 teaspoon  vanilla extract
  • 1 ½ cups chocolate melting wafers , optional

Optional: Candy coated eggs

Instructions

  • Preheat oven to 325ºF. Line a baking sheet with parchment paper or a baking mat.
  • In a mixing bowl, combine 2 2/3 cups coconut, 1/4 cup flour, 2/3 cup sugar and 1/4 teaspoon salt. Stir in 4 egg whites (using an egg separator) and 1 teaspoon vanilla. Mix well.
  • Drop by rounded teaspoonfuls onto prepared baking sheet. Bake in preheated oven for 18-20 minutes or until the edges have started to turn golden brown.
  • Remove from oven and cool cookies on wire rack. If desired, dip the bottoms of the cookies in melted chocolate once cooled and then drizzle some on top.

Last step: Please leave a comment and rating after you make the recipe.

Notes

  • Storing: To store, simply place in an airtight container. The macaroons will keep at room temperature for about a week.
  • Freeze: Wrap each macaroon individually with plastic wrap, then add it to an airtight container or freezer bag. These cookies can keep for at least three months in the freezer.

Nutrition

Calories: 74kcal, Carbohydrates: 11g, Fat: 2g, Saturated Fat: 2g, Sodium: 62mg, Potassium: 43mg, Sugar: 9g, Calcium: 2mg, Iron: 0.2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.