Coconut Macaroon Birds Nest Cookies

Coconut Macaroon Birds Nest cookies should be the official cookie of spring. At least I think so anyway. They are oh so delicious and super fun to make. Everything from the taste to the appearance just seems to scream spring. I don’t know about you, but the colors, the weather, the birds chirping, all of it make me just want to open the windows and let some fresh air inside. You can probably see why I am so crazy about these cookies.

If you are not to0 worried about the appearance of these cookies, then why not let the kids help out? My girls love hanging out with me in the kitchen and I am so glad that I can give them these memories. It’s such a joy seeing them get excited about putting their own little twists to the things we bake. I can only hope that they will pass their love for baking down to their own children someday.

Cookie ingredients:

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites – at room temperature
1/4 teaspoon salt

Toppings:

1/2 cup semi-sweet chocolate chips
Chocolate eggs for decorating

Directions:

Preheat your oven to 325 degrees F.

Combine all of the coconut, condensed milk, and vanilla into a large bowl. Whip the egg whites and salt on a high speed setting in a large bowl until they form medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the coconut batter onto baking pans lined with parchment paper using either an ice cream scoop, or 2 teaspoons. Stink your index finger right in the center to form a nest-like shape. Make the center hole big enough to place your chocolate eggs.

Bake for 25 to 30 minutes, until golden brown. Cool completely.

Melt the chocolate chips in a microwavable safe container in 30 second intervals. Poor a small amount of chocolate into nest cookie and place 2-3 eggs in each one. Do this until each cookie is complete.