Coconut Easter Nests
Prep time
Cook time
Total time
Coconut macaroons nests, filled with melted chocolate and garnished with mini coated chocolate eggs
Recipe type: Dessert
Serves: 15
  • 250g unsweetened, shredded coconut
  • 40g granulated sugar
  • 30g all-purpose flour (organic)
  • 1 tsp vanilla extract
  • ½ tsp almond extract (optional)
  • 2 large egg whites (organic)
  • 100g semi-sweet chocolate, chopped
  • mini chocolate candy eggs
  1. Preheat the oven to 175°C. Line a baking tray with parchment paper.
  2. Combine shredded coconut, sugar, flour and vanilla and almond extract in a large bowl.
  3. In a another bowl, beat the egg whites until soft peaks have formed. Using a spatula, fold in the coconut mixture until combined. If the mixture is too dry, add a few splashes of milk. Use a cookie scoop to form balls and place them on your prepared baking tray. Once you have all your cookie balls arranged, press the back of a spoon to create a well in the cookies. This can be a little tricky, therefore make sure that you hold the cookie in place while pressing down. Your cookies should now look like little nests. Bake the cookies for 10-15 minutes. Let them cool on a wire rack.
  4. Melt the chocolate in a double boiler. Fill each coconut nest with 1-2 teaspoons of melted chocolate and chocolate candy eggs.
Keep the coconut nests in airtight containers, for up to a week.
Recipe by Bowsessed™ at