Easter Coconut Macaroon Nests

Makes 12


  • 2/3 cup sweetened condensed milk
  • 1 large egg white
  • 1 1/2 teaspoons vanilla
  • 1/8 teaspoon salt
  • 3 1/2 cups sweetened coconut
  • 1 cup chocolate spread
  • Chocolate candy eggs


  1. Preheat the oven to 325°F. Line a large baking sheet with parchment paper or a Silpat mat
  2. In a large bowl, whisk together the sweetened condensed milk, egg white, vanilla extract, and salt. Stir until combined. Add in the coconut and mix well
  3. With a spoon, or cookie scoop, scoop up about 2 Tablespoons of the coconut batter and place onto the prepared baking sheet. Form the cookies into the shape of a bird nest. Press down the centre with your thumb
  4. Bake cookies for 17 to 20 minutes, or until slightly golden brown. Remove from the oven and press your thumb down in the centre of the nests again- carefully, they will still be a bit hot!
  5. Cool the cookies on the baking sheets for about 5 minutes or until they are firm and set. Remove with a spatula onto a cooling rack. Cool completely
  6. Pipe about a tablespoon of chocolate spread in the centre of each nest. Place 3 egg candies in the centre of the nest. Finish decorating the remaining nests and serve

Note: You can make these 2-3 days in advance. Store in an air-tight container on the counter. You can also freeze unfilled macaroon nests for up to 3 months. To defrost the macaroons, put them on a wire rack at room temperature for 2-3 hours to come to room temperature.