Description
These Coconut Macaroon Nests are a delightful and festive Easter treat. They’re easy to make with just a few simple ingredients and perfect for filling with colorful candy eggs.
Ingredients
Units
Scale
- 4 large egg whites
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 (14-ounce) package sweetened flaked coconut
- 1/2 cup white chocolate chips, melted
- 70–90 mini candy-coated chocolate eggs
- Mini paper cupcake liners (optional, but recommended)
Instructions
- Preheat and Prep: Preheat oven to 300°F (150°C). Grease the cups of a mini muffin pan with cooking spray. (Optional: Line each cup with a mini paper cupcake liner to prevent sticking.)
- Combine Ingredients: In a large bowl, whisk together egg whites, sugar, and salt. Stir in the flaked coconut until well combined.
- Shape and Bake: Fill each muffin cup with 2 tablespoons of the coconut mixture, pressing it down and up the sides to form a nest shape. Bake for 28-30 minutes, or until lightly golden. If the coconut starts to brown too quickly, loosely tent the pan with aluminum foil.
- Cool: Let the nests cool in the muffin tin for 10 minutes before carefully removing and transferring to a wire rack to cool completely.
- Fill and Decorate: Transfer melted white chocolate to a piping bag or a small zip-top bag with a corner snipped off. Pipe a small amount of chocolate into the bottom of each nest. Add 2-3 mini candy eggs to each nest and gently press them into the melted chocolate to secure.
Notes
- Sticking: Lining the muffin tin with paper liners can help prevent sticking.
- Chocolate: You can use milk chocolate or dark chocolate instead of white chocolate.
- Candy: Use your favorite small candies to fill the nests.
- Storage: Store leftover nests in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 nest
- Calories: 100kcal
- Sugar: 8g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
