Coconut Macaroon Nests

I have loved sweetened coconut for as long as I can remember. When I was a boy, if I had a craving for something sweet, I would sometimes go into my Mom’s baking cabinet and sneak a pinch of coconut from the bag. Into my mouth, that coconut would go. After sucking out all of the sweetness, I would chew what was left. It was pure bliss! (This might be one of the reasons I was a chubby little kid. I literally sucked the sugar out of coconut. Ha! Oh well.)

To this day, I cannot pass on a coconut dessert. (Coconut cupcakes and coconut cream pie are two of my faves.) I also love me some toasted coconut macaroons. They are quite easy to bake, which makes them even more appealing. That’s why today I thought we’d whip up some Coconut Macaroon Nests. With thoughts of spring and Easter in the air, it only seems fitting.

I realize that these aren’t anything out of the ordinary, but sometimes basic is best. These little coconut nests have become a classic spring dessert for obvious reasons. They are a cinch to make, they taste delicious, and they look adorable.

To make them, coconut is mixed with egg whites and a touch of extra sweetness. Tucked and pressed into mini muffin pans to resemble mini nests, they are quickly baked until perfectly browned.

Once they’ve cooled, you add a touch of melted white chocolate to each nest as “glue” and then tuck in a few candy eggs for color and crunch.

You can use any type of candy egg you prefer: candy coated chocolate, jelly beans, Jordan almonds, or malted-milk eggs, to name a few options. I filled some of my nests with jelly beans and some with malted-milk eggs. After all, variety is the spice of life!

And that’s it, my friends. I told you this dessert is simple. These nests are a classic, tasty, and fun treat for spring that your guests are sure to love.

Makes about 30

Here's what you will need:
4 egg whites
1 tablespoon sugar
1/2 teaspoon salt
1 package (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, combine the eggs whites, salt, and sugar. 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.

If you’ve never tried making Coconut Macaroon Nests for spring or Easter, I definitely recommend giving them a try. They’ll make a beautiful and tasty addition to your seasonal entertaining.

Enjoy!

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