Bird's Nest Cookies

Bake the perfect Bird’s Nest Cookies with our easy and festive recipe! These fun macaroon cookies are ideal for an Easter celebration but versatile enough for any special occasion. With their charming design and delicious taste, they’re sure to impress your guests and bring sweetness to your table. Discover how simple and creative holiday baking can be—click to get the full recipe and start baking today!

5 from 1 vote

Course: Dessert

Cuisine: American

Keyword: Bird's Nest Cookies, Easter Cookies, Macarons, Macaroons

Prep Time: 20

Cook Time: 25

Servings: Cookies

Ingredients

5 ½ cups sweetened flaked coconut
¾ cup sweetened condensed milk
1 teaspoon almond extract
2 large eggs whites
¼ teaspoon salt
½ cup white chocolate chips
Package of Cadbury mini eggs

Instructions

Preheat the oven to 325°F.
Line two baking sheets with parchment paper and set aside
Put the coconut, condensed milk, salt and almond extract in a medium bowl. Stir until combined and set aside.
In a large bowl use an electric mixer to beat the egg whites until stiff peaks form.
Gently fold the egg whites into the coconut mixture.
Drop generous tablespoonfuls about 1 inch apart onto the prepared baking sheet.
Press your thumb into the center of the cookie to form the shape of a nest.
Bake for 25 minutes, until set and delicate brown.
Transfer to a wire rack to cool.
Place the white chocolate chips in a microwave safe bowl. Microwave for 30 second intervals stirring between them until the chips have melted.
Drizzle some melted chocolate into the macaroon nest and place 3 of the mini eggs on top.

Notes

The Bird's Nest Cookies will keep well in an airtight container at room temperature for 3 days.