Coconut Macaroon Easter Nests
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.
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.
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.
