No-Fuss Easter Chocolate Macaroon Nests
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These Easter chocolate coconut macaroon nests are a festive no-fuss dessert made with sweet shredded coconut, egg whites, and sugar, shaped into nests and filled with melted chocolate and candy eggs. Crisp on the outside and chewy on the inside, they’re an easy spring dessert perfect for Easter entertaining or baking with kids. Their simple ingredients and playful presentation make them a go-to holiday treat. If you’re planning your Easter menu, try my apple cinnamon rolls or chocolate-dipped shortbread cookies.
Why You’ll Love This Recipe
- Festive and fun – Shaped like nests and topped with candy eggs for a perfect Easter dessert.
- Easy to make – Simple ingredients and minimal prep make this recipe approachable.
- Great for kids – A hands-on recipe that’s fun to shape and decorate.
What are Macaroons?
Macaroons not to be confused with the French sweets, macarons, are made from a combination of egg whites, sugar and coconut. French macarons are made from almond flour. A whipped meringue base is combined with shredded sweetened coconut and 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.
Key Ingredients in This Recipe
- Granulated sugar – The egg whites are beaten with granulated sugar to create a meringue base.
- Egg whites – Meringue only uses the egg whites, not the yolks! Save the yolks to make a creamy custard like this festive creme brûlée recipe. Let the egg whites stand at room temperature for 30 minutes before using them.
- Shredded coconut – Sweetened shredded coconut looks like small ribbons and has added sugar which also adds moisture. It makes for the best coconut macaroons!
- Chocolate – I like dipping the nests in melted semi-sweet chocolate but if you prefer you can also use dark chocolate.
- Cadbury eggs – These seasonal chocolates are made with milk chocolate coated in a crisp colorful candy coating.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Lightly grease your fingers or use a small spoon when shaping the nests to prevent sticking and create a smoother, more defined center for the chocolate filling.
Swaps and Substitutions
- Shredded coconut: Use unsweetened coconut and increase sugar slightly if needed.
- Chocolate: Swap with dark, milk, or white chocolate depending on preference.
- Candy eggs: Use jelly beans or chocolate-covered almonds for a similar look.
- Vanilla extract: Substitute with almond extract for a slightly different flavor profile.
How to Make Easter Chocolate Macaroon Nests (Step-by-Step)
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 light and fluffy with stiff peaks, 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 heat proof 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 chocolate eggs and serve.
How to Serve Chocolate Macaroon Nests
- For Easter dessert: Arrange on a platter as a festive holiday centerpiece.
- For gifting: Package in small boxes or bags for a seasonal homemade treat.
- With variety: Mix in different candy eggs for color and texture.
- As a snack: Serve to adults alongside coffee or tea for a sweet bite.
How to Store Chocolate Macaroon Nests
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Store for up to 1 week if needed, though texture is best fresh.
- Freezing: Freeze unfilled macaroons for up to 1 month and add chocolate after thawing.
- Make ahead: Bake the macaroons in advance and fill before serving.
FAQ – Frequently Asked Questions
Easter chocolate coconut macaroon nests are baked coconut macaroons shaped like nests and filled with chocolate and candy eggs for a festive dessert.
To shape coconut macaroon nests, form small mounds of the mixture and press a slight indentation in the center before baking.
Yes. Bake the macaroons in advance and add the chocolate and candy just before serving for best results.
Coconut macaroons can become dry if overbaked. Remove them when the edges are lightly golden and the centers are still soft.
Yes. You can use unsweetened coconut, but you may need to adjust the sugar to maintain sweetness and texture.
No. They can be stored at room temperature in an airtight container, though refrigeration can extend shelf life.
Other Recipes to Try
Looking for more Easter inspiration? Check out my below posts that will enjoy a fun-filled holiday:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Easter Chocolate Coconut Macaroon Nests
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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 milk chocolate 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 light and fluffy with stiff peaks, 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 chocolate eggs and serve.
Notes:
Nutrition:
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