One of my friends is the Executive Producer of the local show, Better Connecticut, and when she shared her segment of making these adorable coconut macaroons that looked like little nests with eggs, I was sold. Best part is, it’s only a few ingredients and I happened to have everything in my pantry that was needed for this recipe. I had some pink sprinkles on hand so I threw into the mix to add some color. It’s the perfect treat for Easter!
1 14-ounce package sweetened shredded coconut
4 large egg whites
2/3 cups sugar
1/3 cup all-purpose flour
1/4 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
Heat oven to 325° F.
In a medium bowl, combine the coconut, egg whites, sugar, flour, salt, and vanilla.
Roll into balls and place onto parchment-lined baking sheets, spacing them 1 inch apart.
Using a small spoon or your finger, press the center of the cookie down, and form into “nests.”
Bake, rotating the baking sheets halfway through, until lightly golden, 25 to 30 minutes.
Allow to cool, and then put 3 Cadbury mini eggs in the center of each cookie.