I wasn’t always a coconut fan. I love Samoas when Girl Scout cookie season rolls around, but any other coconut treats were a hard pass. However, maybe my palette changed with age because now I love coconut the taste and texture of coconut. These coconut macaroons are delicious, cute and the perfect dessert for an Easter get-together. They are easy to make and only require a few ingredients. Just combine the coconut, flour, salt, sweetened condensed milk, and vanilla extract, the drop spoonfuls onto a cookie sheet. Use your thumb are a spoon to create an indentation in the middle. This is where you’ll place the Nutella when the cookies cool! You could also use a fruit-flavored jam or preserve. Since I’m a fan of all things chocolate, I like to use Nutella and then top them with Cadbury eggs. They are sure to be a hit with any crowd!
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Coconut Macaroon Nests with Nutella and Cadbury Eggs
These coconut cookies are the perfect Easter dessert. Add a dollop of Nutella and a few chocolate eggs for a cute and tasty treat.
Ingredients
- 2/3 cup flour
- 5 cups shredded coconut
- 1/4 tsp. salt
- 1 can (14 oz.) sweetened condensed milk
- 2 tsp. pure vanilla extract
- 1 cup Nutella
- Cadbury chocolate eggs
Instructions
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Preheat oven to 350F. Line cookie sheet with parchment paper and set aside.
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In a large bowl, combine flour, coconut, salt, sweetened condensed milk and vanilla, until dough forms. Drop by spoonful onto prepared cookie sheet. Use your thumb or a spoon to make an indentation in the center to form a nest shape. Bake for 12 - 15 minutes, until coconut starts to turn golden brown. Remove and let cool.
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When completely cooled, fill each nest with 1 - 2 tsp. of Nutella and top with a few chocolate eggs.
