If you’re looking for an easy, delicious and fun treat to make with your kiddos or g’kiddos for Easter, please watch this week’s video.
Marco & Keira helped me make G/F Bird Nest Coconut Macaroons. We “feathered” the nests with lemon curd, Nutella, melted white chocolate and mini jelly beans on top. These make great gifts for friends, family and teachers.
WHAT YOU NEED:
- 1 large egg white, room temperature
- 1/8 tsp. salt
- ¼ tsp. cream of tartar
- ¾ cup sweetened condensed milk (I used Eagle Brand)
- 1 tbsp. lemon zest
- ½ tsp. lemon extract
- ½ tsp. vanilla extract
- 1 14 oz. bag shredded sweetened coconut
WHAT YOU NEED TO FILL THE “NESTS”:
- Lemon Curd (store bought works great)
- Nutella
- White chocolate wafers, melted (Ghiradelli)
- Mini Jelly Beans (speckled ones are SO cute!)
HOW TO MAKE THEM:
- Preheat oven to 325 degrees.
- Line light colored cookie sheet with parchment paper or silicone baking mat. Try not to bake directly on the cookie sheet. Macaroon mixture may stick.
- In a medium bowl, fold all ingredients together except egg white.
- In another bowl with a whisk or hand mixer, whisk the egg white, salt & cream of tartar until stiff peaks form, about 2 minutes.
- Fold whisked egg white into coconut mixture a little of time. This will keep the egg white from deflating.
- Using a small ice cream scoop, place macaroons on cookie sheet approx 1 inch apart
- Using a small spoon or your index finger, press on the mixture to make an indentation or “Nest”.
- Bake for 20-30 minutes until golden on top. Be careful that the bottom of the macaroons don’t burn
- Transfer the parchment paper with cookies onto wire racks to cool completely
- If you’re not pleased with the “nest”, you can lightly press into the warm cookie to make a deeper nest for “feathering”. LOL!
HOW TO FEATHER THE NESTS:
- Use a small spoon (Marco & Keira’s toddler spoons work great) to fill the nests with lemon curd, nutella or white chocolate. Fill with 3 jelly beans.
- If using white chocolate, melt the wafers & spoon some melted chocolate into the nest. Add the jelly beans immediately since the chocolate will harden.
- Store covered in refrigerator. Delicious eaten at room temperature.
OTHER MACAROON VARIATIONS I LOVE:
Follow the above directions, but don’t make a nest in the macaroon. Dip the bottoms of the macaroons into the melted white chocolate. (You can also use melted chocolate). Arrange macaroon so the base is upright to dry.
After the base is dry, drizzle more white chocolate over the top & place a jelly bean on top of the macaroon “peak”.
Another variation is the Macaroon Sammie! .
Follow above recipe, but slightly flatten the mixture on the cookie sheet.
Bake for 20 – 25 minutes until golden brown.
Cool on pan for 3-4 minutes and then transfer to wire rack to cool completely.
Spread chocolate fudge frosting (Check out my Video “Chewy Chocolate Sandwich Cookies video for recipes to chocolate fudge frosting) on the bottom of the macaroon & top with the second macaroon. Lightly squeeze together.
DELICIOUS!
Love,
connie
