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These Bird Nest Macaroon cookies are so fun to make for Spring and Easter. They are yummy! Plus, it’s fun for the kids to help by adding the eggs to the nests. I personally love the addition of the chocolate. We used Reese’s peanut butter eggs peanut eggs this time, but we have also used Cadbury mini eggs and they are great too!
- 14 oz shredded sweetened coconut
- 7 oz sweetened condensed milk (1/2 can)
- 1 teaspoon almond extract
- 2 egg whites
- Wilton chocolate candy melts (12 oz bag)
- 1 bag of mini eggs (Cadbury, Reese’s, Hershey’s all work great)
- Wilton decorator bag
Add shredded coconut, sweetened condensed milk, and almond extract to bowl and stir together with spoon. In an electric mixer beat eggs until medium peeks form. Then stir into coconut mixture.
Let macaroons cool completely. Add candy melts to bowl (about 2/3 of the bag) and microwave in 30 second intervals stirring each time, until chocolate is melted. Dip the bottom of the cooled cookies into the chocolate and place on parchment paper to set.
Using a decorator bag add the remaining candy melts and microwave in 30 second intervals, massage the bag to make sure there are no lumps. Snip the tip off the bag and add a bit of chocolate to the center of the cookie and add the candy eggs. (Be sure to do one cookie at a time do not wait to add eggs until the end because your chocolate may have already set.) When done use the remaining chocolate to drizzle chocolate over the cookie. Enjoy!