I love to recycle recipes… why reinvent the wheel if you don’t have to? At Bake Sale Bakery (@bakesalesd) our coconut macaroons were one of our best selling cookies. We used to make all kinds of versions of them, some with chocolate striping, some dipped in chocolate with a strawberry on top, and at Easter we would make these darling “nests.” Sometimes we used pastel jelly beans, sometimes we used pastel peanut M&M’s and sometimes we used as I did here, Jordan Almonds. Really, whatever you like and whatever is handy will do. They look so cute on the brunch table or are perfect for the Easter basket.
This is the recipe I posted last year for “Gubba’s Coconut Macaroons,” so it’s just the method that changes a little. Let me know how they turn out.
Easter Coconut Macaroon Nests
2 Cups Sweetened Coconut
1.5 Cups Unsweetened Coconut
1 14 oz CanSweetened Condensed Milk
1 tsp Vanilla
2 Egg Whites – Slightly beaten
1 pinch Kosher or Sea Salt
Place all ingredients in a medium bowl, mix well.
Let sit for 5-10 minutes to coconut will absorb the wet ingredients. Fold batter a few more times so no liquid has pooled on bottom of bowl.
Use a 2-ounce scoop and place nests on a baking sheet lined with parchment paper about 2 inches apart. Make an indentation in center of
each to make a “nest.”
Bake at 325 degrees for 12-15 minutes or until nests get nice and golden brown around the edges.
Center of cookies will still be soft and chewy (like a Mounds Bar.)
While still warm, but set, press 3-4 Jordan Almonds or Peanut M&M’s in center