Easter Chocolate Macaroon Nests

This is #notsponsored I just love those Cadbury eggs that come out around Easter – I told myself that this year I would be good and I wouldn’t buy any. I was at Target the other day and one thing turned into another and the next thing I knew I was adding a few bags of those delicious eggs into my cart. When I returned home, rather than popping them one after another into my mouth I decided to write a recipe with an Easter theme.

Easter Chocolate Macaroon Nests

What are Macaroons?

Macaroons not to be confused with their French counterpart macarons, are made from a combination of egg whites, sugar and coconut. They are baked until they are crisp on the outside and light and fluffy on the inside. I dip them in chocolate and top them with mini Cadbury eggs for an addicting Easter treat.

How to Make Easter Chocolate Macaroon Nests

1. Heat oven. Preheat oven to 350ºF (180ºC).
2. Whisk the egg whites. In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites with the sugar, vanilla and salt until a light and fluffy meringue forms, about 3 minutes. Use a wooden spoon to stir in the coconut until evenly combined.
3. Shape the macaroons. Line a baking sheet with parchment paper and use wet hands to shape 1½-inch balls of the coconut mixture, placing them about 2-inches apart.
4. Press to indent the macaroons. Use your thumb to press into the center of the balls to form a well, so they look like little nests.
5. Bake. Bake until the macaroons are golden brown, about 15 to 20 minutes. Remove to a cooling rack and let cool completely.
6. Melt the chocolate. Melt the chocolate using the double boiler method. Bring a saucepan of water to a boil over medium heat and set a heatproof metal bowl over the top. Add the chocolate and stir until completely melted and smooth, about 3 minutes.
7. Dip the macaroons. Dip the bottoms of the macaroons into the chocolate, letting any excess chocolate drip off, and place them back on the parchment paper to harden. Repeat with the remaining macaroons.
8. Add the chocolate and serve. Once the chocolate has cooled and hardened, fill the top of the nests with the Cadbury eggs and serve.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

• 17 Recipes for Your Easter Celebration
• How to Dye Easter Eggs
• Grandma Mary’s Chocolate Chip Cookies

Easter Chocolate Coconut Macaroon Nests

Print Pin

Prep Time 10 mins

Cook Time 20 mins

Serves 24

US Customary – Metric

Ingredients:

• 3 egg whites
• ½ cup granulated sugar
• ½ teaspoon vanilla extract
• ¼ teaspoon kosher salt
• 5 cups sweetened, shredded coconut
• 12 ounces semi-sweet chocolate
• 1 10-ounce bag Mini Cadbury eggs

Instructions:

• Preheat oven to 350ºF (180ºC).
• In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites with the sugar, vanilla and salt until a light and fluffy meringue forms, about 3 minutes. Use a wooden spoon to stir in the coconut until evenly combined.
• Line a baking sheet with parchment paper and use wet hands to shape 1½-inch balls of the coconut mixture, placing them about 2-inches apart.
• Use your thumb to press into the center of the balls to form a well, so they look like little nests.
• Bake until the macaroons are golden brown, about 15 to 20 minutes. Remove to a cooling rack and let cool completely.
• Melt the chocolate using the double boiler method. Bring a saucepan of water to a boil over medium heat and set a heatproof metal bowl over the top. Add the chocolate and stir until completely melted and smooth, about 3 minutes.
• Dip the bottoms of the macaroons into the chocolate, letting any excess chocolate drip off, and place them back on the parchment paper to harden. Repeat with the remaining macaroons.
• Once the chocolate has cooled and hardened, fill the top of the nests with the Cadbury eggs and serve.

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