Can I use unsweetened coconut instead of sweetened?

While you can use unsweetened coconut, you'll need to add about 1/4 cup of granulated sugar to the mixture to compensate. The texture will be slightly different, but still delicious.

Why did my macaroons spread too much during baking?

This usually happens when the egg whites aren't beaten firmly enough. Make sure you achieve stiff peaks that hold their shape completely. Also, check that your oven temperature is accurate—too low and they'll spread before setting.

How do I know when the macaroons are done baking?

The edges should be golden brown and the exterior should feel set when lightly touched. The interior will still be somewhat soft but will firm up as they cool.

Can I make these dairy-free?

Yes! Replace the sweetened condensed milk with cream of coconut (not coconut cream), and use dairy-free chocolate chips. You'll need to find dairy-free "eggs" for decoration or use another candy alternative.

Coconut Macaroons Easter Birds Nests Recipe

Description

These Coconut Macaroons Easter Bird Nests are a delightful treat perfect for springtime celebrations or your Easter table. With a tender, chewy base of coconut and a sweet, creamy chocolate drizzle topped with colorful Cadbury mini eggs, these nests are as charming as they are delicious. They’re simple to make, yet they look impressive enough to wow your friends and family!

Ingredients

Units Scale

For the Macaroons

5 1/2 cups sweetened flaked coconut
3/4 cup sweetened condensed milk
1 teaspoon almond extract
2 large egg whites
1/4 teaspoon salt

For Topping

1/2 cup white chocolate chips
1 package Cadbury mini eggs

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Instructions

Preheat the oven
Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper to prevent sticking and make cleanup easier. Set these prepared baking sheets aside.
Combine coconut mixture
In a medium bowl, mix together the sweetened flaked coconut, condensed milk, almond extract, and salt. Stir until all the ingredients are fully incorporated and the mixture is evenly combined. Set this bowl aside.
Beat the egg whites
In a separate large mixing bowl, use an electric mixer to beat the egg whites until stiff peaks form. This process should take a few minutes – the egg whites should look glossy and firm when you lift the beaters.
Fold in the egg whites
With a spatula, gently fold the beaten egg whites into the coconut mixture. Be cautious not to overmix to keep the airiness of the egg whites intact – this helps create the light and chewy texture.
Form macaroons
Drop generous tablespoonfuls of the coconut mixture onto the lined baking sheets, spacing them about 1 inch apart. Use your thumb to press gently into the center of each mound, forming a nest shape.
Bake the macaroons
Bake in the preheated oven for 25 minutes or until the edges turn a delicate golden brown and the macaroons have set. Once done, transfer the macaroons to a wire rack to cool completely.
Melt the chocolate
Place the white chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each one, until the chocolate is completely melted and smooth.
Assemble the nests
Drizzle a small amount of melted white chocolate into the center of each cooled macaroon nest. Then, place three Cadbury mini eggs on top of the melted chocolate. Allow the chocolate to cool and set before serving.

Notes

Store the macaroons in an airtight container at room temperature for up to 3 days.
For a variation, use dark chocolate or milk chocolate chips instead of white chocolate.
These nests also make a fun activity for kids to help decorate with the eggs.

Nutrition

Serving Size: 1 macaroon
Calories: 130
Sugar: 12g
Sodium: 40mg
Fat: 7g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 2g
Cholesterol: 8mg