Bite-Size Bird Nest Easter Coconut Macaroons
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Category
Dessert, Gluten-Free
Cuisine
American
Author:
Connie
If you’re looking for an easy, delicious and fun treat to make with your kiddos or g’kiddos for Easter, this is it! Marco & Keira (my grand kiddos) helped me make these Bird Nest Coconut Macaroons. We “feathered” the nests with lemon curd, hazelnut chocolate spread, melted white chocolate and mini jelly beans on top. These make great gifts for friends, family and teachers.
Ingredients
- 1 large egg white, room temperature
- 1/8 tsp. salt
- ¼ tsp. cream of tartar
-
¾ cup sweetened condensed milk
- 1 tbsp. lemon zest
- ½ tsp. lemon extract
- ½ tsp. vanilla extract
-
1 14 oz. bag shredded sweetened coconut
-
Lemon curd (store bought works great)
-
Chocolate hazelnut spread
-
High quality white chocolate wafers, melted
-
Mini jelly beans (speckled ones are SO cute!)
Ingredients
What you need to fill the nest
Directions
How To Make Them
- Preheat oven to 325 degrees.
Line light colored cookie sheet with parchment paper or silicone baking mat. Try not to bake directly on the cookie sheet. Macaroon mixture may stick.
- In a medium bowl, fold all ingredients together except egg white.
- In another bowl with a whisk or hand mixer, whisk the egg white, salt & cream of tartar until stiff peaks form, about 2 minutes.
Fold whisked egg white into coconut mixture a little of time. This will keep the egg white from deflating.
- Using a small ice cream scoop, place macaroons on cookie sheet approx 1 inch apart
Using a small spoon or your index finger, press on the mixture to make an indentation or “nest”.
Bake for 20-30 minutes until golden on top. Be careful that the bottom of the macaroons don’t burn.
Transfer the parchment paper with cookies onto wire racks to cool completely.
If you’re not pleased with the “nest”, you can lightly press into the warm cookie to make a deeper nest for “feathering”. LOL!
How To Feather The Nests
Use a small spoon (Marco & Keira’s toddler spoons work great) to fill the nests with lemon curd, chocolate hazelnut spread or white chocolate. Fill with 3 jelly beans.
If using white chocolate, melt the wafers & spoon some melted chocolate into the nest. Add the jelly beans immediately since the chocolate will harden.
Store covered in refrigerator. Delicious eaten at room temperature.
Recipe Video
Recipe Note
Here's a macaroon variation I love:
Follow the above directions, but don’t make a nest in the macaroon. Dip the bottoms of the macaroons into the melted white chocolate. (You can also use melted milk chocolate). Arrange macaroon so the base is upright to dry. After the base is dry, drizzle more white chocolate over the top & place a jelly bean on top of the macaroon “peak."
Another variation is the Macaroon Sammie:
- Follow above recipe, but slightly flatten the mixture on the cookie sheet.
- Bake for 20 – 25 minutes until golden brown.
- Cool on pan for 3-4 minutes and then transfer to wire rack to cool completely.
- Spread chocolate fudge frosting (Check out my recipe “Chewy Chocolate Sandwich Cookies" for recipes to chocolate fudge frosting) on the bottom of the macaroon & top with the second macaroon. Lightly squeeze together.
Enjoy a little taste of Heaven right here in Austin, Texas!