Coconut Macaroon Nests with Nutella

I am a huge fan of coconut macaroons (and all coconut-filled candies for that matter.)  I especially love making coconut macaroons drizzled with chocolate.  Given that this weekend is both Easter and Passover, I thought it would be the perfect time to share another favorite macaroon recipe – Coconut Macaroon Nests with Nutella and M&M Eggs!Coconut Macaroon Nests with Nutella | Hugs ‘n Kitchen

Super adorable, right!?

Coconut Macaroon Nests with Nutella | Hugs ‘n Kitchen

This recipe is from Two Peas And Their Pod, where Maria forms the coconut macaroons into birds’ nest shaped cookies, fills them with a dollop of nutella and tops with pastel M&Ms.

Coconut Macaroon Nests with Nutella | Hugs ‘n Kitchen

They are perfect for Easter if you use pastel M&M eggs, or delicious any day using whatever M&Ms you have on hand.  Plus, they’re pretty yummy without the M&Ms if you wanted to leave out the eggs…

Coconut Macaroon Nests with Nutella | Hugs ‘n Kitchen

These treats are fun and easy to make!  Plus they come together quickly, and make for a great dessert presentation.

Coconut Macaroon Nests with Nutella | Hugs ‘n KitchenCoconut Macaroon Nests with Nutella | Hugs ‘n KitchenCoconut Macaroon Nests with Nutella | Hugs ‘n KitchenThese cookies won’t last long, so I recommend making a double batch!

Hugs, kisses + yummy dishes… xoxo
Lauren

Coconut Macaroon Nests with Nutella

  • Total Time: 45 minutes (including prep, cooking + cooling time)
  • YIELDS 15 nests

    Ingredients

  • 2/3 cup sweetened condensed milk
  • 1 large egg white
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 3 1/2 cups sweetened coconut
  • 1 cup Nutella
  • 1 bag pastel M&M candies (I used the speckled peanut butter eggs, but you can use whatever M&M candies you prefer!)

Instructions

  1. Preheat the oven to 325 degrees.
  2. Line 1-2 baking sheets with parchment paper.
  3. In a large bowl, combine the sweetened condensed milk, egg white, vanilla extract and salt.  Stir until combined.
  4. Mix in the coconut and stir until combined.
  5. Scoop about 2 Tablespoons of the dough and roll into a ball in your hands.  (It will be sticky, but it should be moist enough to roll into a ball!)  Form the ball into a nest shape and place on the prepared baking sheet.
  6. Press down in the center of the “nest” with your finger to make a little hole.
  7. Repeat with the rest of the dough.  Mine made 15 nests.
  8. Bake the macaroon cookies for about 16-18 minutes, until they are just turning golden brown on the edges.
  9. Remove from the oven and using a spoon (since they will be hot) press down slightly in the center to make sure the little hole is still there.
  10. Cool the cookies for about 8 minutes on the baking sheet until they are somewhat firm, then transfer to a wire cooling rack to cool completely.
  11. Once they are cooled, place about a Tablespoon of Nutella in the center of each nest.  I created a piping back with a Ziplock bag, by scooping a cup of Nutella in the bag, closing the top and cutting a hole in the corner.  This made for a lot less mess!
  12. Decorate each nest with 2-3 M&M eggs.  I used the peanut butter speckled eggs, but the Reeses pastel eggs would be lovely, too!

These will keep for 2-3 days in an airtight container.  You can store them on the counter, or if you want the Nutella to harden you can keep them in the fridge, and remove from the fridge a little bit before serving.

Recipe adapted slightly from Two Peas and Their Pod.

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