I love, love, love coconut macaroons. I love them for many reasons. One, they are easy and I am lazy. Two, they have like 4 ingredients. Three, they are completely delicious, and four, they are gluten free, and I almost never find anything that is gluten free that I also like.
These Easter Egg Nest Coconut Macaroons are so festive and cute and they come together in minutes. They are baked to golden caramelized perfection and then topped with crack, err, I mean, Cadbury mini eggs, and if there’s one thing better than coconut macaroons, it’s coconut macaroons with chocolate on top.
You could keep it simple and not add the color, or you can do like me and embrace red dye #40 in the name of cuteness and color them. If you do color them, make sure you use gloves when you’re rolling them into nests, or your hands will be colored too.
6 cups of flaked, sweetened coconut
8 large egg whites
1 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
Cadbury mini eggs.
Preheat the oven to 350°. Line a baking sheet with parchment paper.
Mix all of your ingredients together. (How easy is that?) If you would like to color them, divide your mixture into bowls, and with a gloved hand, mix in a couple drops of food color into each bowl. Shape your macaroons into balls and place them onto the baking sheet, pressing each one down slightly in the center to make an indentation for your eggs. This should make 12-15 cookies.
Bake them for 20-30 minutes until the tops are golden brown. Cool and place three Cadbury mini eggs into the center of each one and enjoy.