Coconut Macaroon Nests

Posted on April 10, 2019

These coconut macaroons are one of the most versatile cookie recipes you will have in your repertoire of sweets. I love to recycle recipes and I have used this one over and over for many occasions. At Bake Sale Bakery, we would make them “haystack” style and serve them year-round. On Valentine’s Day, we would make an impression with our thumbs, and after baking, place a chocolate-dipped strawberry on top. You can also make your own version of Mounds Bars with this recipe; just shape the cookie like the bar and, after it bakes and cools, dip it in melted chocolate. My favorite presentation, however, is making the darling little bird’s nests we would do for Easter.

I’ve filled these with speckled jelly beans, peanut M&M’s, and Jordan almonds. All work well, so use your favorite egg-shaped candy. These look beautiful on a brunch table and also make a great hostess gift. Terryl Gavre, owner of Cafe 222 and co-owner of Bankers Hill Bar + Restaurant; breadandbutterismyjam.com

Coconut Macaroon Nests

Ingredients:

2 cups sweetened coconut
2 cups unsweetened coconut
1 14 oz. can sweetened condensed milk
1 tsp vanilla
2 egg whites, slightly beaten
1 pinch kosher or sea salt

Directions:

1. Preheat oven to 350°.
2. Place all ingredients in a medium bowl and mix. Let the mixture sit for 5-10 minutes so that the coconut will absorb the wet ingredients. Fold batter a few more times so that no liquid has pooled at the bottom of the bowl.
3. Use a 2-oz. 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.”
4. Bake for 9-11 minutes or until nests get nice and golden brown around the edges. The center of the cookies will still be soft and chewy (like a Mounds Bar).
5. While still warm but set, press 3-4 Jordan almonds, jelly beans, or other candy into the center of each cookie.