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Spring Macaroon Nests

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Spring. Is. Here!

Isn’t springtime such a beautiful time of year? San Francisco is blooming with tulips, daffodils, and buttercups! Everywhere you turn, you see bright yellows, pinks, and bursts of color. One way I add color to my springtime spread and satisfy my springtime sweet tooth is with Spring Macaroon Nests. Spring Macaroon Nests are coconut macaroons shaped into little bird nests, dipped in chocolate, and topped with Cadbury Mini Eggs, which is my absolute favorite Easter chocolate.

Coconut & Chocolate: a Match Made in Heaven

This twist on a classic coconut treat is a chocolate lover’s dream come true. The sweet and flaky coconut cookie pairs perfectly with the chocolatey bottom and Cadbury crunch. I dollop melted chocolate on top of each toasted macaroon to hold the Cadbury Mini Eggs in place. Since I could honestly eat an entire bag of Cadbury Mini Eggs in one sitting, pairing them with an entire cookie also helps me slow down & savor the candy.

Easter, Brunch, & More…

Since every spring setting needs more pastel colors, these sweet little Spring Macaroon Nests are a fun, seasonal dessert you can serve at Easter or your next brunch.  They can be made the night before and are fun to make.  Above all, your friends & family will love these sweet little nests to celebrate spring!


Spring Macaroon Nests

  • Author: pastaragazza
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50 minutes
  • Yield: 12 1x
  • Category: Sweets


These Spring Macaroon Nests are the perfect way to celebrate the season.  The coconut macaroons make for a perfect nest for Cadbury Mini Eggs.  What a fun dessert for Easter or your next spring brunch!



3 1/2 cups sweetened flaked coconut (8 oz)

3/4 cups sweetened condensed milk (8 oz)

1 tsp vanilla extract

1⁄2 tsp salt

1 egg white, room temperature

2/3 cup chocolate chips

1 tablespoon vegetable shortening

10 oz Cadbury Mini Eggs (1 bag)


Heat the oven to 325°F.

In a large mixing bowl, combine the coconut flakes, vanilla, and condensed milk until well mixed.  Set aside.

Using a stand or hand mixer, whip egg whites and salt on high.  Continue to whip until the whites form firm peaks.

Gently fold the egg whites into the mixing bowl with the coconut mixture.

Line baking sheets with parchment paper.  Use a tablespoon to dollop 12 equally-sized drops of batter onto the parchment paper.  Use a spoon to gently press the center of each dollop to form a nest. Place in the oven and bake for 28-30 minutes, or until golden.

Remove the macaroons from the oven and allow them to cool.  In the meantime, place the chocolate and shortening in a microwave-safe bowl.  Microwave the chocolate for 45-60 seconds, then mix until all the chips are melted.

Dip the bottoms of each macaroon in the chocolate and place on a cooling rack or parchment paper.  Take the remaining chocolate and place a small dollop in the center of each nest.  Immediately arrange 2-3 Cadbury Mini Eggs on each nest.

Allow the chocolate to cool, then serve.


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