Description
These adorable coconut macaroon nests are the perfect Easter-themed treat but just as delightful year-round. The combination of sweet, chewy coconut macaroons with a creamy Nutella center and chocolate mini eggs makes for a festive and irresistible dessert.
Ingredients
Units
Scale
- 2/3 cup sweetened condensed milk
- 1 large egg white
- 1 1/2 tsp vanilla extract
- 1/8 tsp salt
- 3 1/2 cups sweetened shredded coconut
- 3/4 cup Nutella
- 36 mini Easter eggs
Instructions
-
Preheat Oven & Prepare Baking Sheet
- Preheat oven to 325°F (163°C). Grease a cookie sheet or line with parchment paper.
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Make the Macaroon Dough
- In a mixing bowl, whisk together sweetened condensed milk, egg white, vanilla extract, and salt.
- Stir in shredded coconut until fully combined.
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Shape the Nests
- Drop about 2 tablespoons of the coconut mixture onto the prepared baking sheet.
- Shape each mound into a nest by pressing down the center with a spoon or your fingers to create an indent.
-
Bake the Macaroon Nests
- Bake for 20 minutes, or until the nests are light golden brown.
- Let them cool completely on the baking sheet to set properly before transferring them to a wire rack.
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Assemble the Cookie Nests
- Once the nests are completely cooled, fill each indent with 1 tablespoon of Nutella.
- Place three mini Easter eggs on top of the Nutella in each nest.
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Serve & Enjoy!
- Let the cookies sit for a few minutes to set before serving.
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- Make-Ahead: The macaroon nests can be baked ahead of time and filled with Nutella just before serving.
- Variations: Swap Nutella for melted chocolate or peanut butter for a different flavor twist.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg