Coconut Macaroon Nests

I made these coconut macaroon nests I found on 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 have to be very patient and careful when taking them out of the baking pan because they like to stick. Cook them until just golden if you want softer cups or bake to a darker golden brown if you want a crisper cup–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.

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 the coconut is evenly coated.

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

Bake in the oven 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.

Cook the white chocolate in the microwave for 30 seconds; remove and stir. Cook in 10-second increments until melted. Set aside to cool a bit. Spoon into a zip lock bag and snip a small portion of one 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.

Coconut Macaroon Nests

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Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Course: Dessert

Servings: 9 nests

Author: Pam

Equipment

• Mini muffin tin

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

Instructions

• 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 the coconut is evenly coated. 
• Drop 2 tablespoons of the coconut mixture into each mini muffin cup. Lightly press with your thumb in the center to form a nest. 
• Bake in the oven 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. 
• Cook the white chocolate in the microwave for 30 seconds; remove and stir. Cook in 10-second increments until melted. Set aside to cool a bit. Spoon into a zip lock bag and snip a small portion of one 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. 

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