Macaroon "Nests"

Name: Macaroon "Nests"
Total time: 45 min
Yield: 20 serving(s)
Ingredients: 1 14-oz can sweetened condensed milk; 1 tsp. pure vanilla extract; 1/2 tsp. kosher salt; 14 oz. sweetened flaked coconut (about 42/3 cups); Melted white chocolate, for drizzling; 60 candy-coated chocolate eggs, for topping

Macaroons serve as the chewy, coconutty base for these simple snacks.

By Joy ChoPublished: Mar 10, 2023

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Mike Garten

Yields:

20 serving(s)

Total Time:

45 mins

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These chewy, coconutty cookies just happen to be gluten-free. When topped with a few mini candy eggs, the “nests” look as realistic as they are delicious.

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Ingredients

1
14-oz can sweetened condensed milk
1 tsp.
pure vanilla extract
1/2 tsp.
kosher salt
14 oz.
sweetened flaked coconut (about 42/3 cups)
Melted white chocolate, for drizzling
60
candy-coated chocolate eggs, for topping

Directions

1. Step 1Heat oven to 350°F. Line 2 baking sheets with parchment paper. In large bowl, whisk together condensed milk, vanilla, and salt. Fold in coconut.
2. Step 2Drop 2-tablespoon mounds of dough onto prepared sheets, spacing 2 inches apart. Using fork, spread each mound into roughly 21/2-inch “nest.” Bake, rotating baking sheets and swapping positions halfway through, until golden brown around edges, 14 to 16 minutes. Let cool on sheets 5 minutes; then, using small offset spatula, transfer to wire racks to cool completely.
3. Step 3Drizzle melted white chocolate onto cooled nests, add 3 candy eggs to each and let set.

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