Sweets: Coconut Macaroon Nests

If you’re as obsessed with Pinterest as I am, you’ve definitely seen a recipe for these coconut macaroons nests floating around.They sorta taste like an inside out Mounds bar. As intimidating as these pictures may be, let me just tell you this is the simplest spring dessert I’ve ever whipped up – I promise, you won’t Pinterest fail this. This is the most festive treat to bring to any Easter gathering or any spring get together. If you love coconut as much as I do, you’re going to love these!

Recipe Found On Inspired By Charm

Makes about 30


  • 4 egg whites
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 package (14 ounces) sweetened flaked coconut
  • 1/2 cup white chocolate chips, melted
  • 70-90 mini candy eggs –  I used the Cadbury Mini Eggs


  1. Begin by preheating your oven to 300 degrees F. Coat the cups in a mini muffin pan with cooking spray and set the pan aside.

2. In a large bowl, combine the eggs whites, salt, and sugar. Then, with a fork, mix in the coconut.

3. Drop 2 tablespoons of the coconut mixture into each prepared mini muffin cup.

4. Lightly press the mixture into the bottom and up the sides of each cup. (Use your thumb or a wine cork.) Bake for 28 to 30 minutes, until lightly golden on top. (Loosely place a piece of aluminum foil over the top of the pan if the coconut starts to brown too quickly.)

5. Let the nests cool in the tins on a wire rack for about 10 minutes. Then run a spatula around the edges of the muffin cups to loosen the nests. Carefully lift out the nests and allow them to cool completely.

6. With the melted chocolate in a piping bag (or plastic baggie with a corner cut off), pipe a small amount of chocolate into each nest. Add 2 or 3 candy eggs and press them gently to secure.

7. Pack and store in an air-tight container.


Needless to say, these coconut macaroon nests were a hit!

Let me know your thoughts in the comments below