Description
Delightful and festive Coconut Macaroons Easter Birds Nests are a perfect treat for spring celebrations. These light, airy, and chewy coconut macaroons are shaped into nests, baked to a delicate golden brown, then topped with melted white chocolate and colorful Cadbury mini eggs to mimic charming bird’s nests. Easy to prepare and sure to impress, these macaroons combine coconut sweetness with a creamy almond twist and a festive chocolate egg garnish.
Ingredients
Scale
Macaroon Base
- 5 ½ cups sweetened flaked coconut
- ¾ cup sweetened condensed milk
- 1 teaspoon almond extract
- 2 large egg whites
- ¼ teaspoon salt
Decoration
- ½ cup white chocolate chips
- 1 package Cadbury mini eggs
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper for easy removal and cleanup, then set them aside.
- Mix Coconut Base: In a medium bowl, combine the sweetened flaked coconut, sweetened condensed milk, salt, and almond extract. Stir this mixture thoroughly until everything is well incorporated. Set this base mixture aside for the next step.
- Beat Egg Whites: Using an electric mixer, beat the two egg whites in a large bowl until stiff peaks form. This will introduce air into the mixture, making the macaroons light and fluffy.
- Combine Mixtures: Gently fold the beaten egg whites into the coconut mixture. Take care to fold delicately to keep the egg whites from deflating and maintain the airy texture that ensures soft macaroons.
- Shape Macaroons: Drop generous tablespoonfuls of the mixture about an inch apart onto the prepared baking sheets. Using your thumb, gently press into the center of each mound to form a nest shape, which will hold the chocolate eggs later.
- Bake: Place the baking sheets in the preheated oven and bake for 25 minutes. Watch for the macaroons to become set and develop a light golden brown color.
- Cool: Remove the macaroons from the oven and transfer them carefully to a wire rack to cool completely, ensuring they firm up and hold their shape.
- Prepare Chocolate: Place the white chocolate chips in a microwave-safe bowl. Microwave them in 30-second intervals, stirring in between, until fully melted and smooth. Be cautious not to overheat to avoid burning the chocolate.
- Decorate: Drizzle the melted white chocolate into the center of each cooled macaroon nest. Then, place 3 Cadbury mini eggs atop each nest to complete the festive bird’s nest look. Allow the chocolate to set before serving.
Notes
- Ensure the egg whites are beaten to stiff peaks for the best texture.
- Be gentle when folding egg whites to retain air and fluffiness in the macaroons.
- You can substitute almond extract with vanilla extract for a different flavor profile.
- Allow the macaroons to cool completely before adding the melted chocolate to prevent melting and sliding.
- Use parchment paper to prevent sticking and for easy cleanup.
- Store macaroons in an airtight container at room temperature for up to 3 days.
