Last updated on February 15th, 2021
I love coconut macaroon cookies. Not to be confused with their spelling cousin macarons, coconut macaroons are definitely a dessert that I can tackle in the kitchen. Their sweet pillowly goodness of coconut, vanilla, and egg whites (lots of egg whites) baked into a mountain melts in your mouth.
When I hosted my recent party, Birds and Blooms, I decided to put a springtime spin on this classic cookie. Instead of baking the cookies in mounds, I molded the dough into nests and filled them with colorful malt ball egg candies from Easter. They were a beautiful addition to our dessert table.
To create these cookies, start by making the classic coconut macaroon cookie dough. You can use any coconut macaroon recipe that you like. I chose one from Epicurious. I doubled it because the original recipe only made about six larger cookies.
Chocolate Drizzled Coconut Macaroon Nests
Adapted from Epicurious
Makes 15 to 18 cookies depending on their size
6 cups of lightly packed shredded sweetened coconut
1 1/2 cups of sugar
10 egg whites (used large eggs – should yield about 1 1/2 cups)
3 teaspoons of vanilla extract
1/2 teaspoon of almond extract
24 Robin’s egg candies
1/2 cup of dark chocolate melting pieces
1. Mix the coconut, sugar and egg whites over a large saucepan. Cook over medium heat stirring constantly until the mixture begins to look pasty, about 12 minutes. Be sure to stir constantly to prevent the coconut from burning and turning an unintentional shade of brown. Remove from heat.
2. Stir in the vanilla and almond extract. Line a baking sheet with waxed paper and spread the coconut mixture on top. Refrigerate until cold, about 45 minutes.
3. Preheat the oven to 300 degrees. Scoop about 1/4 cup of coconut mixture onto another lined baking sheet.
Mold into a nest shape. Repeat with the remaining coconut batter.
4. Bake cookies for about 25 to 30 minutes.
Transfer to a cooling rack immediately – they will stick to the parchment paper if they cool directly on the baking sheet.
5. Melt 1/2 cup of dark chocolate melting pieces in the microwave. Drizzle the chocolate onto the nests. Add a dollop of chocolate in the middle of each nest and press on the Robin’s egg candies.
Display cookies on a serving platter, cake stand, or for added charm place in large candy wrappers for guests to enjoy. They have been my favorite after party snack and we’re a great dessert hit with guests.
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