Bird's Nest Cookies (Easy Easter Macaroon Recipe)
These bird's nest cookies are one of those Easter treats that looks like it took real effort but comes together in well under an hour. Made from chewy coconut macaroons shaped into little nests, then filled with melted white chocolate and Cadbury mini eggs, they're as fun to make as they are to eat.
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With just a handful of pantry ingredients and no special equipment needed, this is a wonderful recipe to make with kids - and one that works just as well for spring potlucks and baby showers as it does for Easter. The trick to keeping them tender and perfectly shaped is a little more condensed milk than most recipes call for and a watchful eye on the oven toward the end.
Looking for some other fun easter treats and activities, give these reader favorites a try!
- Old Fashioned Hot Cross Buns Recipe with Candied Fruit
- Easter Egg Dyed Potatoes
- Italian Easter Cookies Recipe
- All Natural Blackberry Egg Dye for Easter
What Do I Need to Make Bird's Nest Cookies?
These cookies come together with just seven simple ingredients. Here's what you'll need:
- Sweetened flaked coconut
- Sweetened condensed milk
- Pure almond extract
- Salt
- Egg whites, room temperature
- White chocolate chips
- Cadbury Mini Eggs (3 per cookie)
One ingredient note worth mentioning: room temperature egg whites are important here, not cold ones straight from the refrigerator. Room temperature whites whip up higher and faster, giving you a fluffier meringue that keeps the cookies light rather than dense. Set your eggs out 20 to 30 minutes before you start, or place them still in the shell in a bowl of warm water for five minutes.
How Do I Make Bird's Nest Cookies?
These festive macaroon cookies come together in a few simple stages - making the coconut base, whipping the egg whites, shaping the nests, and decorating after baking.
Step One: Prepare Your Baking Sheets
Position the oven rack in the center of the oven and preheat to 325°F. Line two baking sheets with parchment paper and set aside. One important note here: do not use silicone baking mats for this recipe. Silicone traps steam underneath macaroons as they bake, which makes the bottoms sticky and prone to burning before the tops are done. Parchment paper allows just enough airflow for the bottoms to set cleanly - once fully cooled, the cookies lift right off with a thin spatula.
Step Two: Make the Coconut Base
In a large bowl, stir together the sweetened flaked coconut, condensed milk, almond extract, and salt until the coconut is evenly coated. Set aside.
Step Three: Beat the Egg Whites
In a separate large bowl, use an electric mixer on medium-high speed to beat the egg whites until stiff peaks form, about two to three minutes. You'll know they're ready when you lift the beaters and the peaks stand straight up without drooping.
Step Four: Fold Together
Using a rubber spatula, gently fold the beaten egg whites into the coconut mixture in two additions, using slow sweeping motions. Do not stir - folding preserves the air in the egg whites, which is what keeps these cookies light rather than dense and heavy. A few white streaks in the mixture are fine. It's better to under-fold than over-mix here.
Step Five: Shape the Nests
Drop generous tablespoonfuls of the mixture onto the prepared baking sheets, spacing them about one inch apart. A medium cookie scoop works well for even portions. Once scooped, press your thumb gently into the center of each mound to create a small well - just deep enough to create a little cup shape for the eggs. Don't press all the way through.
Step Six: Bake
Bake for 18 to 20 minutes, until the edges are lightly golden and the tops look set. Start checking at 18 minutes - the centers should still look slightly soft. The cookies will firm up as they cool, so pull them when they look just done rather than fully set. Let the cookies rest on the baking sheet for at least five minutes before moving them. They're fragile when hot. Once slightly firm, carefully transfer to a wire rack to cool completely.
Step Seven: Decorate
Place the white chocolate chips in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until completely smooth - about one to one and a half minutes total. Drizzle or spoon a small amount of melted white chocolate into the center well of each cooled cookie, then immediately press three Cadbury Mini Eggs into the chocolate. Work quickly because the chocolate sets fast. Allow the white chocolate to harden completely at room temperature, about 15 to 20 minutes, before serving or storing.
Angela's Tips for Perfect Bird's Nest Cookies
A few things I learned from testing this recipe that make a real difference in the final result:
- Watch the visual cues, not just the timer. The edges should be a light, delicate golden brown while the tops still look slightly soft and pale. The coconut on the surface will look toasted and set, but the interior shouldn't feel dry or stiff. If the entire cookie looks uniformly dark golden, it's overbaked. They continue to firm up for several minutes after coming out of the oven.
- Use more condensed milk than you might expect. Many recipes call for only ¾ cup, which can leave the cookies a bit dry and crumbly. A full cup gives the coconut more moisture to absorb during baking, resulting in a softer, chewier center that holds together beautifully - and holds the nest shape without cracking.
- Double-pan if your oven runs hot. If your baking sheets are dark or thin, stack two baking sheets on top of each other before adding the parchment and cookies. The air gap between them acts as insulation and significantly reduces direct bottom heat, giving you much more even baking.
What Can I Use Instead of Cadbury Mini Eggs?
Cadbury Mini Eggs are typically only available around Easter, but these bird's nest cookies are a fun treat year-round with a few easy swaps. Jelly beans are the most popular alternative and look just as charming in the nest. Robin's egg malted milk balls also work beautifully and stay true to the bird's nest theme. For other seasons, try candy corn at Halloween or small red cinnamon candies for Valentine's Day. Any small round candy that fits in the nest will work - get creative with whatever is in season.
How Do I Store Bird's Nest Cookies?
Store decorated cookies in an airtight container at room temperature for up to three days. If layering them, place a sheet of parchment paper between layers to prevent the eggs from dislodging. These cookies do not freeze well once decorated - the chocolate may bloom and the coconut texture suffers after thawing. If you want to get ahead, you can freeze the undecorated baked nests for up to two months. Thaw at room temperature and decorate before serving.
FAQ
Yes - these cookies store well for up to three days at room temperature in an airtight container, making them a great make-ahead Easter treat. Bake and assemble them the day before your gathering, then store with parchment between layers. They'll be just as good the next day.
The most common reason is that the egg whites weren't beaten to stiff peaks before folding into the coconut mixture. Make sure you're using a clean, dry bowl and beaters - any grease will prevent the whites from whipping properly. Stiff peaks give the cookies their structure and help them hold the nest shape during baking. Also make sure you're folding, not stirring - overmixing deflates the whites and removes the air that keeps the cookies light and structured.
Sweetened flaked coconut is strongly recommended for this recipe because it contributes both texture and moisture. Unsweetened coconut will produce a drier, less chewy cookie. If that's all you have, add an extra tablespoon of condensed milk to compensate.
Yes - the base of this recipe is a classic coconut macaroon. The bird's nest shape comes from pressing a thumbprint into the center of each cookie before baking, then filling the indentation with white chocolate and mini eggs after baking.
The undecorated baked nests freeze well for up to two months - wrap tightly and store in a freezer-safe bag. Thaw at room temperature and decorate before serving. Avoid freezing already-decorated cookies, as the chocolate may bloom and the coconut texture can suffer after thawing.
Looking for more great cookie recipes? Give these delicious treats a try!
*This post was originally written on February 11, 2020. It was updated on April 5, 2026 with new tips and answers to questions.
Bird's Nest Cookies
Ingredients
Macaroon Base:
- 5½ cups sweetened flaked coconut
- 1 cup sweetened condensed milk
- 1 teaspoon pure almond extract
- ¼ teaspoon salt
Meringue:
- 2 large egg whites room temperature
For Decorating:
- ½ cup white chocolate chips
- 72 Cadbury Mini Eggs 3 per cookie
Instructions
Make the Macaroon Base:
- Preheat: Position oven rack in the center of the oven and preheat to 325°F. Line two baking sheets with parchment paper and set aside. Do not use silicone baking mats - they trap steam under the cookies, making the bottoms sticky and prone to burning.
- Combine base ingredients: In a large bowl, stir together the coconut, condensed milk, almond extract, and salt until the coconut is evenly coated. Set aside.
- Beat egg whites: In a separate large bowl, using an electric mixer on medium-high speed, beat the egg whites until stiff peaks form, about 2-3 minutes. When you lift the beaters, the peaks should stand straight up without drooping.
- Fold together: Using a rubber spatula, gently fold the beaten egg whites into the coconut mixture in two additions, using slow, sweeping motions. Do not stir - folding preserves the air in the egg whites, which helps the cookies stay light rather than dense.
Shape and Bake:
- Scoop: Drop generous tablespoonfuls of the mixture onto the prepared baking sheets, spacing them about 1 inch apart. A medium cookie scoop works well for even portions.
- Shape the nests: Press your thumb gently into the center of each mound to create a small well for the eggs. Don't press all the way through - just deep enough to create a little cup shape.
- Bake: Bake for 18-20 minutes, until the edges are lightly golden and the tops look set. Check at 18 minutes - the centers should still look slightly soft. Do not overbake; the cookies will firm up as they cool.
- Cool: Let the cookies rest on the baking sheet for at least 5 minutes before attempting to move them - they are fragile when hot. Once slightly firm, carefully transfer to a wire rack to cool completely. On parchment, they should lift off cleanly with a thin spatula once cooled.
Decorate:
- Melt chocolate: Place the white chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until completely smooth and melted, about 1-1½ minutes total.
- Fill the nests: Drizzle or spoon a small amount of melted white chocolate into the center well of each cooled cookie. Immediately press 3 Cadbury Mini Eggs into the chocolate. Work quickly - the chocolate sets fast.
- Set: Allow the white chocolate to harden completely at room temperature, about 15-20 minutes, before serving or storing.
Notes
Store decorated cookies in an airtight container at room temperature for up to 3 days. Layer with parchment paper between layers to prevent the eggs from dislodging. These cookies do not freeze well once decorated - the chocolate may bloom and the coconut texture suffers. You can freeze the undecorated baked nests for up to 2 months; thaw at room temperature and decorate before serving.
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