Just in time for Easter, or in celebration of Spring, here is an adorable, edible craft. These macaroon nests take the same delicious macaroon recipe I’ve posted earlier, but are dressed up a bit for the season. A drizzle of melted semi-sweet chocolate, because everything is better with chocolate, and a few egg shaped treats and you have an adorable spring treat. This would also be a fun and easy cookie to make with kids.
Toasted Coconut Macaroon Nests
Makes 10 large cookies
- 4 large egg whites
- 1/4 tsp salt
- 1/3 cup sugar
- 12 oz sweetened shredded coconut
- 6 oz (1/2 a package) semi-sweet chocolate chips
Preheat oven to 350°F. Place coconut on a baking sheet, spread out evenly and place in oven. Stir the coconut every 5 minutes until a lovely toasted brown, about 15 minutes. Remove from oven and allow to cool.
Using an electric mixer, whip egg whites and salt until white and beginning to stiffen. Add the sugar in 3 parts, continuing to whip until the whites are very stiff. Fold in the cooled toasted coconut.
Scoop batter onto parchment lined cookie sheets, using a large (4oz) cookie scoop. Using the back of the scoop, press the center of the macaroon to form a nest. Place in the center of the oven and bake for about 15-20 minutes, until golden brown.
While the macaroons are cooling, melt the chocolate. Place the chocolate in a microwave safe dish and microwave on 1/2 power for 30 seconds at a time, stirring in between. It takes about 3 rounds, but don’t forget to use 1/2 power or you might burn the chocolate. Alternatively you can use a double-boiler and melt the chocolate that way.
Once the macaroons are cool, use a spoon to drizzle the chocolate onto the nests. Have some egg-shaped candies nearby to place in the nest as soon as you’ve added chocolate so candies stick. Allow cookies to set for about 1 hour.
