Bite-Size Bird Nest Easter Coconut Macaroons

Connie
Cuisine

American

Category

Dessert, Gluten-Free

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.

Bite-Size Bird Nest Easter Coconut Macaroons

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!)

    Directions

      1. Preheat oven to 325 degrees.

      2. 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.

      3. In a medium bowl, fold all ingredients together except egg white.
      4. In another bowl with a whisk or hand mixer, whisk the egg white, salt & cream of tartar until stiff peaks form, about 2 minutes.

      5. Fold whisked egg white into coconut mixture a little of time. This will keep the egg white from deflating.

      6. Using a small ice cream scoop, place macaroons on cookie sheet approx 1 inch apart

      7. Using a small spoon or your index finger, press on the mixture to make an indentation or “nest”.

      8. Bake for 20-30 minutes until golden on top. Be careful that the bottom of the macaroons don’t burn.

      9. Transfer the parchment paper with cookies onto wire racks to cool completely.

      10. If you’re not pleased with the “nest”, you can lightly press into the warm cookie to make a deeper nest for “feathering”.  LOL!

      1. 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.

      2. If using white chocolate, melt the wafers & spoon some melted chocolate into the nest. Add the jelly beans immediately since the chocolate will harden.

      3. Store covered in refrigerator. Delicious eaten at room temperature.