More Great Recipes: Cookies | Easter | Sweet

Bird's Nest Macaroons


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

2 large egg whites
Pinch of salt
1 can (14 ounces) sweetened condensed milk
2 teaspoons pure vanilla extract
2 bags shredded sweetened coconut (14-ounces each)
Cadbury mini eggs


Heat oven to 300 degrees.


In a medium bowl, whisk egg whites and salt until frothy, about 2 minutes. Stir in condensed milk and vanilla.


Using a rubber spatula, fold in coconut until well combined.


Line 2 baking sheets with parchment paper or nonstick baking mats.


Using a teaspoon and your fingers, form macaroons into 1 1/4-inch mounds about 1 inch apart.


Bake until macaroons are golden brown, about 20 minutes.


Press several mini eggs into macaroon centers while they are warm. I used the end of a wooden spoon to make a hole, then pressed the candies inside.


Transfer baking sheets to a cooling rack; let cool completely. Store in an airtight container for up to a week.


Pairs Well With


Notes

I made these for Easter this year, but they'd make a great treat for any spring party or even Mother's Day!

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