Easter Coconut Macaroon Nests: These Easter coconut macaroon cookies are quick and easy to make, and would make a beautiful addition to your holiday dessert table!
24candy coated chocolate mini eggslike Cadbury Mini Eggs
Instructions
Preheat the oven to 325 degrees f. Prepare a baking sheet by lining it with parchment paper.
In a medium bowl, stir together the coconut, sugar, flour, and salt.
In a separate, small bowl, whisk together the egg whites and vanilla just until blended. Stir the egg mixture into the coconut mixture until completely combined.
Roll the dough out into approx. 2 inch balls and place the dough balls on the prepared baking sheet. Using a teaspoon, press a well into the center (this creates your "nest" shape).
Bake for 20 to 25 minutes or until the edges begin to brown. Remove from the oven and cool completely on a wire rack.
Put your white chocolate in a microwave safe bowl and warm it in the microwave in 30 second intervals until it's fully melted, stirring after each interval. Should take 1-2 mins.
Transfer the melted white chocolate into a piping bag (or a ziplock bag, and then snip a tiny bit of the corner off to create a piping bag) and fill each well with chocolate.
Immediately place three candies into each well before the chocolate hardens! Allow the chocolate to set completely prior to storing or serving so your eggs don't roll out.
Serve & enjoy!
Notes
STORAGE: You can store these in a single layer in an airtight container on the counter for up to 1 week (or freeze them in a single layer in an airtight, freezer safe container for up to a month!)While they don't need to be refrigerated after baking, if you store your macaroons in a single layer in an airtight container in the fridge, they should stay crispy on the outside.