Coconut Macaroon Nests

I made these coconut macaroon nests, inspired by Charm, to surprise my kids with a festive dessert. Thankfully, my teenagers never seem too old for a fun and tasty treat! These Easter nests were easy to make, but you do need to be very patient and careful when taking them out of the baking pan because they like to stick. Cook them until just golden for softer cups, or bake them to a darker golden brown for crisper cups–either version is delicious. Once the nests are cooled, drizzle a bit of white chocolate in the center, then top with a few candy eggs or jelly beans. It was a fun afternoon project, and my kids thought they were cute and delicious.

Coconut Macaroon Nests

Ingredients:

• 2 egg whites
• 1½ tsp white sugar
• ¼ salt
• 1 cup sweetened flaked coconut
• ¼ cup white chocolate chips, melted
• 27 mini eggs or jelly beans

How to Make Coconut Macaroon Nests:

Preheat the oven to 300 degrees. Coat a mini muffin tin VERY WELL with cooking spray.

In a large bowl, whisk together the egg whites, sugar, and salt until well combined. Add the coconut and mix with a fork until it is evenly coated.

Drop 1-2 tablespoons of the coconut mixture into each mini muffin cup. Lightly press with your thumb in the center of each to form a nest.

Bake for 28-30 minutes or until golden brown on top.

Remove and allow to cool in the pan for 10 minutes.

Carefully run a spatula or knife around the edges of the muffin cups to loosen the nests. Gently lift out the nests and allow them to cool completely.

Microwave the white chocolate for 30 seconds; remove and stir. Microwave in 10-second increments until melted. Set aside to cool a bit.

Spoon into a Ziploc bag and snip a small portion off the bottom corner.

Drizzle some white chocolate into each nest, then place three eggs or jelly beans on top.

Serve and enjoy!

Store in an airtight container.