Coconut Macaroon Nutella Nests

Name: Coconut Macaroon Nutella Nests
Prep time: 10 min
Yield: 10 nests
Ingredients: 2/3 cup sweetened condensed milk; 1 large egg white; 1 1/2 teaspoons vanilla; 1/8 teaspoon salt; 3 1/2 cups sweetened coconut; 1 cup Nutella; Chocolate Easter Egg Candy

User Reviews

4.5

90 reviews

Excellent

Prep Time
10 mins
Servings
10 nests
Course
Baked Goods
Cuisine
Vegetarian, gluten-free

Coconut Macaroon Nutella Nests

Iris Warren

Report

Coconut cookie nests filled with Nutella and Easter egg candies. These cookies are perfect for Spring and Easter.

Share:

I Made This!

67 people made this

Print

19 people printed this

Save this

54 people saved this

Ingredients

Servings

2/3 cup sweetened condensed milk
1 large egg white
1 1/2 teaspoons vanilla
1/8 teaspoon salt
3 1/2 cups sweetened coconut
1 cup Nutella
Chocolate Easter Egg Candy use your favorite

Add to Shopping List

Instructions

Preheat the oven to 325°F. Line a large baking sheet with parchment paper or a Silpat mat.
In a large bowl, stir together the sweetened condensed milk, egg white, vanilla extract, and salt. Stir until combined. Add in the coconut and mix well.
With a spoon, scoop up about 2 Tablespoons of the dough and place the dough onto the prepared baking sheet. Form the cookies into the shape of a bird nest. Press down the center with your thumb.
Bake cookies for 17 to 20 minutes, or until slightly golden brown. Remove from the oven and press your thumb down in the center of the nests again. Cool the cookies on the baking sheets for about 5 minutes or until they are firm and set. Remove with a spatula onto a cooling rack. Cool completely.
Place about a tablespoon of Nutella in the center of each nest. Place 3 egg candies in the center of the nest. Finish decorating the nests and serve.
Note-you can make these 2-3 days in advance. Store in an air tight container on the counter.