Simple Bird’s Nests for Spring: Coconut Macaroons with Chocolate Eggs
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 24 1x
Ingredients
Scale
- 1 bag (14 ounces) sweetened shredded coconut
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 3 tablespoons unsweetened cocoa powder
- 2 extra-large egg whites at room temperature
- 1/4 teaspoon kosher salt
- 1/4 cup chocolate chips, melted
- chocolate eggs or jelly beans
Instructions
- Preheat your oven to 325 degrees F.
- In a large bowl, stir the coconut, condensed milk, vanilla and cocoa powder.
- Separately, whip the egg whites and salt on high speed using a standing mixer or hand beaters until they form firm peaks.
- Fold the egg whites into the chocolate mixtures, carefully so you keep as much air as possible in the batter.
- Use a tablespoon (I plucked one right from my utensil drawer) to make scoops, then level out the center with your thumb. Bake at 325 degrees F for 25 to 30 minutes, until firm.
- When cool enough to handle, melt your chocolate chips in the microwave in 10 second intervals, stirring in between each one. (It should take about 30 seconds total.)
- Use a tiny spoon to put a dollop of chocolate in the center of each nest. Then top with jelly beans or chocolate eggs.