I am a HUGE Martha Stewart Living fan and every month I look forward to receiving the newest issue in the mail.
Last year I saw these Coconut Macaroon Nests in the Easter Issue and knew that I just HAD to make them. Unfortunately, in my sleep deprived state on the night before Easter I added eggs to the macaroon mixture instead of just egg whites and I didn’t have any more shredded coconut left to make a new batch. So I knew that this year was my year to make them…and I am glad I made them…they are so stinkin’ cute!
Needless to say, I am pretty psyched to break out these bad boys on Easter!!
I used my macaroon recipe for the coconut macaroon nests but Martha was the inspiration for the design. I also used chocolate Cadbury eggs inside the nests but I think jelly beans would also work perfectly, Jordan Almonds or any small egg shaped candy that your heart desires.
To make these you first need to whip up all the ingredients for your macaroon mixture in a bowl. Then spray your mini muffin tin with PAM. Next, put a big spoonful of macaroon batter in each muffin cavity. Then gently press down in the center of each cavity to create a little basket.
Bake your macaroon nests for 18 to 20 minutes at 325 degrees F until they are slightly golden brown…see the picture below! (I baked mine for 18 minutes). Then take them out of oven and let them cool on a baking rack for at least 10 minutes. You do not want to rush this step because if you do they will be more likely to break.
Then using one or two toothpicks, carefully pop the coconut nests out of the muffin cavity and place on a baking rack (or clean plate).
Next place 3 chocolate eggs into each muffin cavity. And voila! Your Easter dessert is ready to go!
Please note that this dessert is also freezable…so you can make them ahead and then stick them in a tupperware and then the freezer so they are ready to go on Easter morning! Yay…one less thing you have to do/make that day!
Just be sure to take them out of the freezer at least an hour or two before so they are defrosted.
Hope you have a very Happy Easter!!
xo Lauren
- 1 14oz package of sweetened & shredded coconut (I use Baker's)
- 2/3 cup or 5 1/8 oz of granulated sugar
- 6 TBS or 2 oz of flour
- 1/4 tsp salt
- 4 egg whites (make sure to use just the egg whites and no yolk!)
- 1 tsp vanilla extract (could also use almond extract)
- 90 Cadbury Chocolate Eggs (or any small egg shaped candy) - I purchased two bags of them so I could optimize my favorite color combination of pink, blue and yellow but really 1 bag is more than enough if you do not care about this)
- 1. Preheat the oven to 325 degrees.
- 2. Mix the coconut, sugar, flour and salt in a large bowl.
- 3. Stir in the egg whites and vanilla extract until well blended.
- 4. Grease your mini muffin tin with PAM.
- 5. Put a spoonful of the macaroon mixture into each muffin cavity and then press down gently in the center to create a "nest."
- 6. Bake for approximately 18 minutes- some of the shredded coconut pieces will be a golden brown (they may look slightly under-cooked but will continue to cook while out of the oven).
- 7. Place the macaroons (and the muffin tin they are in) on a cooling rack for 10 minutes or so. Do not rush this step as they will be more breakable when warm.
- 8. Then pop them out of the mini muffin tin with one or two toothpicks and place them on a cooling rack or clean plate.
- 9. Place 3 candy eggs in each coconut macaroon nest.
- 10. Your macaroon nests are ready to consume!! Enjoy!!