Description
These Coconut Macaroons Easter Birds Nests are a delightful and festive treat perfect for spring celebrations. Crispy on the outside, chewy on the inside, these coconut macaroons are shaped like nests and topped with melted white chocolate and Cadbury mini eggs for a charming and delicious dessert.
Ingredients
Scale
Main Ingredients
- 5 ½ cups sweetened flaked coconut
- ¾ cup sweetened condensed milk
- 1 teaspoon almond extract
- 2 large egg whites
- ¼ teaspoon salt
Toppings
- ½ cup white chocolate chips
- Package Cadbury mini eggs (about 20-30 mini eggs)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper to prevent sticking and set them aside.
- Mix Coconut Base: In a medium bowl, combine the sweetened flaked coconut, sweetened condensed milk, salt, and almond extract. Stir everything together until fully combined and the mixture is moist.
- Beat Egg Whites: In a large bowl, use an electric mixer to beat the egg whites until stiff peaks form, which means they hold their shape firmly.
- Fold Ingredients: Gently fold the stiff egg whites into the coconut mixture to keep the mixture light and airy, being careful not to deflate the egg whites too much.
- Form Nests: Drop generous tablespoonfuls of the mixture about 1 inch apart onto the prepared baking sheets. Use your thumb to press the center of each macaroon to create a small well, forming the shape of a bird’s nest.
- Bake Macaroons: Bake the macaroons in the preheated oven for about 25 minutes, or until they are set and delicately browned on the edges.
- Cool: Remove the baking sheets from the oven and transfer the macaroons to a wire rack to cool completely.
- Melt Chocolate: Place the white chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate is smooth and fully melted.
- Decorate Nests: Drizzle the melted white chocolate into the center of each macaroon nest. Immediately place three Cadbury mini eggs on top of the melted chocolate to decorate and create the ‘eggs in the nest’ effect.
Notes
- Make sure to beat the egg whites until stiff peaks form for the best texture.
- Use parchment paper for easy removal of macaroons from the baking sheets.
- You can substitute white chocolate chips with dark or milk chocolate if preferred.
- Store the macaroons in an airtight container at room temperature for up to 3 days.
- These macaroons can also be refrigerated for longer freshness but bring to room temperature before serving.
