Coconut macaroons and chocolate eggs, two of my favourite treats, are coming together because Easter is just around the corner. These coconut macaroons are quick and easy to make with a crispy and chewy texture. The hardest part of this recipe might be shaping the nests. If you’re a quasi-perfectionist like me, you will end up spending more time getting the nests to look perfect than the time it takes to bake them.
Shaping The Nests
I found getting the perfect “nest” shape is the hardest part about making these coconut macaroon nests. In my mind, a nest should curve inwards at the bottom, similar to that of a bowl. However, I can’t seem to shape the shredded coconuts to resemble this. In addition, the macaroons tend to flatten out a little bit around the edges during baking. In the end, I learned to live with this fact and move on. Whether they look like the perfect nest or one that’s roughly put together (maybe by a lazy bird) will not affect how it tastes!
Decorating Coconut Macaroon Nests
These coconut macaroon nests are great for hosting miniature treats like chocolate mini eggs (seen in the photos), meringue kisses or Peeps (marshmallow chicks or bunnies). While I’m suggesting an Easter theme, you can be creative and use them for whatever you like. Or simply bake them as a flat macaroon cookie!
Coconut Macaroon Nests Recipe
This small batch coconut macaroon recipe is adapted from Dessert For Two and make about 4-6 macaroon nests. The quantity is perfect for one (yours truly) because Mr. Chau does not like coconuts. They are so good I wouldn’t have shared them with him anyway. I’ve made some slight adjustments so visit Dessert For Two for the original recipe.
These small batch coconut macaroons are quick and easy to make with a crispy and chewy texture.
- 1 cup sweetened shredded coconut
- 1 tbsp flour
- pinch of sea salt
- 1/4 tsp vanilla extract
- 2 tbsp + 1 tsp sugar
- 1 large egg white
Preheat the oven to 350 and line a baking sheet with parchment paper.
Combine coconut, flour and salt in a small bowl.
Add the vanilla extract and sugar to the egg white, and beat until foamy.
Stir in the coconut mixture, making sure everything is combined and moistened.
Divide the mixture into 4-6 equal portions. Put each portion onto the parchment paper before shaping the macaroon into nests.
Bake the macaroon nests for 20-25 minutes then let them cool on the baking sheet for a minute before transferring them a rack to cool completely.
Decorate with chocolate mini eggs!
Made these coconut macaroon nests? I’d love to know how you decorated them. Share your creations with me in the comments or tag me on Instagram using hashtag #jansfoodsteps.