Imagine biting into a delicate, golden-brown coconut nest filled with chocolatey goodness and adorable candy eggs - a dessert that's not just a treat, but an edible work of art! These Coconut Macaroon Birds Nest Cookies are the perfect blend of whimsy and deliciousness, transforming a simple coconut macaroon into a stunning seasonal delicacy that will make both kids and adults swoon with delight. Whether you're preparing for Easter, a spring party, or simply want to create a show-stopping dessert, these charming cookies are guaranteed to be the star of any gathering.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 nests
Ingredients
- 2 1/2 cups sweetened shredded coconut
- 2/3 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 1/4 cup mini candy eggs
Instructions
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper, ensuring the surface is completely covered to prevent sticking.
- In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, and vanilla extract. Mix thoroughly until all ingredients are well incorporated and the mixture holds together when pressed.
- Using clean hands or a small cookie scoop, shape the coconut mixture into 12 rounded mounds on the prepared baking sheet. Create a small indentation in the center of each mound using the back of a spoon to form a nest-like shape.
- Bake the coconut nests in the preheated oven for 18-20 minutes, or until the edges are golden brown and the tops are lightly toasted. Remove from the oven and let cool completely on the baking sheet.
- While the nests are cooling, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth and fully melted.
- Once the coconut nests are completely cooled, drizzle or carefully spread the melted chocolate around the edges and inside the nest to create a chocolate base and rim.
- Immediately place 2-3 mini candy eggs in the center of each nest while the chocolate is still soft, gently pressing them to secure.
- Allow the chocolate to set completely at room temperature, or place the baking sheet in the refrigerator for faster setting, about 10-15 minutes.
- Once set, carefully transfer the coconut macaroon birds nest cookies to a serving platter or storage container. Store in an airtight container at room temperature for up to 5 days.
Tips
- Use fresh, high-quality shredded coconut for the best texture and flavor.
- Ensure your hands are slightly damp when shaping the nests to prevent sticking.
- Create uniform nests by using a small cookie scoop or measuring spoon.
- For a more intense chocolate flavor, use dark chocolate chips instead of milk chocolate.
- Allow cookies to cool completely before adding chocolate to prevent melting.
- Use a piping bag or small spoon for precise chocolate drizzling.
- Choose pastel or speckled mini eggs for a more festive appearance.
- Store cookies in a single layer to prevent sticking and maintain their delicate shape.
- For extra richness, lightly toast the coconut before mixing for a deeper flavor profile.
Nutrition Facts
Calories: 230kcal
Carbohydrates: 25g
Protein: 2g
Fat: 14g
Saturated Fat: 11g
Cholesterol: 5mg
