Other

Coconut Easter Nests

Coconut Easter Nests


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

I love coconut macaroons but I am picky. Ones made with all unsweetened coconut are dry and have an odd crumbly texture.

By combining both kinds of coconut you get the best of both worlds - a macaroon with the right look and chew from the sweetened long shred coconut and a wallop of coconut flavor without extra sweetness from the unsweetened. The sweet long shredded coconut, sometimes labeled as “angel flake” is easy to find in most supermarkets. You might have to search a little for the unsweetened. Look for coconut called “desiccated”; it will look almost finely ground.

You can certainly make these macaroons without the candy-coated chocolate Easter eggs, but with them they become a seasonal treat. Yes, the “eggs” crack in the high heat oven, but I think they are even more interesting, giving them a just-about-to-hatch look. And by the way, this does not work with jelly beans. They form bubbles and become misshapen. Of course, if you want to say they are dinosaur or dragon eggs, that might work!

From Easter menus and party ideas to the best Easter dinner, dessert, and cocktail recipes, we’ve got you covered. Find all this and more on The Daily Meal’s Easter Recipes & Menus Page.

Ingredients

  • 4 large egg whites
  • 1 Teaspoon vanilla extract
  • 1 1/2 Cup unsweetened grated coconut
  • 1 1/2 Cup sweetened flaked coconut
  • Candy coated chocolate Easter egg candies, such as Hershey’s Candy Coated Milk Chocolate Eggs

Recipe Summary

  • 1 (15.25 ounce) package chocolate cake mix
  • 1 ¼ cups water
  • ½ cup vegetable oil
  • 3 eggs
  • 1 (10 ounce) package sweetened flaked coconut
  • 1 (16 ounce) can prepared chocolate frosting
  • 1 cup egg-shaped chocolate candies (such as peanut M&Ms®), or as needed

Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners.

Beat cake mix, water, vegetable oil, and eggs in a mixing bowl using an electric mixer, on low speed until mixture is moistened, 30 seconds. Increase speed to medium and beat until batter is smooth, 2 more minutes. Fill prepared cupcake cups about 2/3 full with batter.

Bake cupcakes in the preheated oven until a toothpick inserted into a cupcake comes out clean, 18 to 23 minutes. Remove cupcakes from oven and turn oven heat up to 400 degrees F (205 degrees C). Let cupcakes cool.

Spread coconut into a large, shallow baking pan or onto a baking sheet toast in the hot oven until coconut is golden brown, about 7 minutes. Cool.

Cut a piece out of the top of each cupcake to leave a hollow depression about 1/2 inch deep and 1 1/2 inches across. Discard cut-out portions. Frost cupcakes with chocolate frosting and cover frosting with toasted coconut. Place 3 egg-shaped candies in the small depression on top of each cupcake.


Recipe Summary

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • ¾ cup butter, room temperature
  • 1 (8 ounce) package cream cheese, room temperature
  • 1 cup white sugar
  • ¾ teaspoon vanilla extract
  • 2 cups flaked coconut
  • 2 drops red food coloring (Optional)
  • 2 drops yellow food coloring (Optional)
  • 1 cup chocolate-covered almonds

Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets.

Sift together the flour, baking powder and salt set aside. In a medium bowl, cream together the butter, cream cheese, and sugar until smooth. Stir in the vanilla, then gradually beat in the dry ingredients.

Divide the coconut into three separate containers (see Cook's Note). Color one portion red, one yellow, and leave one plain. Toss the colored coconut together with the plain.

Roll cookie dough into walnut-sized balls, then roll the balls in the coconut mixture. Place them 2 inches apart onto the prepared cookie sheet. Press 1 candy into the center of each cookie.

Bake for 12 minutes in the preheated oven, then remove from the oven and press 2 more candies into the center of each cookie. Return to the oven to continue baking for another 4 to 5 minutes, until golden brown. Cool cookies on the baking sheet for a few minutes before removing to a wire rack to cool completely.


  1. Preheat the oven to gas 4, 170°C, fan 150°C. Line a baking tray with nonstick baking paper.
  2. Mix the coconut, condensed milk and vanilla in a large bowl with a wooden spoon until well combined. Put the egg white in a clean bowl and whisk with an electric whisk to stiff peaks. Using a metal spoon, fold half the egg into the coconut mix. Repeat with the remaining egg.
  3. Spoon 12 heaped tbsps of the mix onto the prepared baking tray in rounds (use your hands to shape them), leaving plenty of space between each one. Press an indentation into the centre of each. Bake for 20 mins until lightly golden and firm on the outside but still soft on the inside. Cool on the tray for 5 mins, then transfer to a wire rack to cool completely. If the indentations aren't very visible, press them down again while the macaroons are still warm.
  4. Melt the chocolate in a small heatproof bowl set over (but not touching) a pan of barely simmering water. Dip the base of each macaroon into the chocolate, then return to the lined baking tray, chocolate-side down. Spoon a little chocolate into each of the indentations and top with 2 mini eggs allow to set at room temperature. Will keep in an airtight container for up to 3 days.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 2 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.


We love making Easter treats and crafts each year, and these coconut macaroon birds nests are so fun! All you need is a muffin pan and a few materials, and you’re on your way to the cutest, and most delicious homemade Easter Sunday desserts out there. I also love these coconut nest cookies as Easter table decorations, here’s how to make them…

Easy Coconut Birds Nest Cookies

These Easter coconut macaroons are super cute, easy to make, and a tasty treat to eat. Try our coconut bird nest recipe and fill them with your favorite Easter treats!

Coconut bird nest recipe ingredients:

You’ll also need:

Step 1: Preheat your oven, combine bird nest ingredients

Preheat your over to 350 degrees. Lightly grease a 12 count muffin pan, set it aside.

In a large bowl, combine the shredded coconut and sweetened condensed milk. Stir enough to be sure the coconut is completely coated.

Step 2: Add coconut mixture to the muffin pan

Spoon mixture evenly into the muffin pan, pressing coconut down to the bottom and on to the sides to form the nest in the center.

Step 3: Bake coconut nests, cool, and fill with treats!

Bake for 12-15 minutes, or until the coconut cookies are baked and the tops are crispy brown. Allow them to cool completely, about 30 minutes, and fill them with your jelly beans or mini Easter eggs. These Easter birds nest cookies really turned out cute, my daughter helped me make them and we enjoyed the time together. Use these coconut macaroon Easter nests as table decor that Easter party guests can admire – and eat!

This Easter coconut nest recipe is so much fun!

If you need ideas for Easter treats, try making these coconut birds nest cookies! They are easy to make and super cute Easter dessert, these are fun to bring to school or church parties. Enjoy the festivities, and I hope you try making this coconut bird nest recipe!

More Easter and spring fun…

Leave a Comment X

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Macaroons are a coconut-based, sweet and chewy cookie with lots of texture while macarons are a meringue-based delicate cookie that ranges in a large variety of flavors and fillings.

No, if you’re eating the cookies within the first couple of days there is no need and keeping them in a container will be fine. But, if you plan on eating them over the course of 2 weeks or so, then I would keep them in the fridge to keep its’ moisture.


Triple Coconut Cupcakes with Coconut Easter Nests

I love Easter candy…probably more than Christmas candy. And definitely more than Halloween candy, since Halloween candy is just regular candy in small fun size packages — not that there is anything wrong with that.

But Easter candy is better, because it comes in pastel colors and we get fun things that aren’t available year round like Robin Eggs and Peeps. (Remember that time I made Homemade Peeps and took awkward looking photos of them like they were real chicks in a basket? Ya, I remember that too.)

So last week I was at the super market scanning the magazines — because what else is there to do in line — and saw Coconut Macaroons made into little nests with Robin Eggs in them. I was all “awww how adorable, but they would be so much better as cupcakes”. Now we all know I love cupcakes, but you can’t deny these are way better than predictable Coconut Macaroons.

If you aren’t good with a piping bag, these cupcakes are definitely your new best friend! All you have to do is smear a layer of frosting on top in a flat shape and then roll it in toasted coconut. It’s pretty much the easiest frosting I have ever done on a cupcake. Then you smash on three multi-colored Robin Eggs and BAM, you have yourself some super adorable Easter cupcakes!


I begin by adding 2 drops of green food coloring and vanilla to a can of sweetened condensed milk.

Add the colored milk to the coconut. This makes the pretty green “grass”. Gently fold in two beaten egg whites.

Using a small cookie scoop. Drop each nest on a lined baking sheet. Then, top each with three jelly beans. Bake for 15 minutes.

Aren’t the purr-ty. So bright and colorful, just like spring should be!!

Coconut Macaroons are perfect for any time of year. Just skip the food coloring and jelly beans and add a candied cherry in the center of each one before baking instead.

My friend Colleen, from Souffle Bombay, gathered a 15 of her fellow Philly Social Media Bloggers to once again share ideas for celebrating Easter! That’s right it’s time once again for #AllThingsEaster !

From a Fizzy Bunny Mimosa to Strawberry Lemon Cake, Sweet & Savory Pies, Fun Treats for Kids and even 10 Brain Boosting Egg Hunt Ideas, we’ve got you covered with eats, treats and ideas to celebrate!

For even more ideas check out our collective post from last year that had 25 fabulous ideas for Easter breakfast, dinner, dessert, cocktails and even something unique to do with leftover Easter eggs. Plus Easter basket ideas, Easter fun & printables!

If you love Pinterest as much as we do…check out our popular All Things Easter Pinterest Board…follow along!

Whether you celebrate Easter, Spring or just a sunny day in general, we hope your day is filled with good times, good friends, good food and memories in the making!


Easter Birds Nest Dessert Recipe…

Ingredients:
– 3 c shredded coconut
– mini eggs (Cadbury)
– 6 egg whites
– 1/2 tsp vanilla extract

Directions:
1. Toast the coconut.
Pre-heat oven to 350 degrees. Spread coconut on baking sheet. Toast for 5 to 10 minutes depending on how toasty you want it. Stir occasionally.

2. While it’s cooking whip egg whites and vanilla extract. (I used a handheld mixer.)

3. Fold coconut into egg whites.

4. Form ball with the mixture using a large spoon. Place on greased baking sheet. Gently press the middle of each ‘nest’ with the back of the spoon to form a place for the eggs when it’s done.

5. Bake at 350 degrees for 10 to 15 minutes. Watch closely so it doesn’t burn.

6. Let them cool. Then, place the candy eggs in the center.

Note: If any of the candy eggs are cracked – you must eat them immediately. It’s a law of cooking and must not be ignored or the Easter bunny will arrest you.


COCONUT MACAROON NESTS

If you are a coconut lover then these Coconut Macaroon Nests are a must try. This is a great Easter idea that both kids & adults will enjoy. It is a quick & easy recipe that is so delicious & fun to make.

I’ve topped them with speckled eggs for an Easter vibe but this may be omitted if you’re just looking for a coconut treat. They are chewy on the inside & crispy on the outside.

Coconut Macaroon Nests Ingredients:

  • 3 egg whites
  • 1 ½ teaspoons vanilla essence
  • ¼ teaspoon salt
  • 3 ½ cup desiccated coconut
  • ¾ cups white granulated sugar
  • 80 grams milk chocolate
  • 1 teaspoon vegetable oil
  • speckled eggs as needed
  1. Preheat oven to 180° Celsius or 356° Fahrenheit.
  2. Add the egg whites to a mixing bowl.
  3. Add in the white granulated sugar.
  4. Next, add in the vanilla essence.
  5. Use a hand mixer (this can also be done in a stand mixer), whisk the ingredients until it is frothy with bubbles. This takes around a minute or less. Do not whisk it until peaks form.
  6. Add in the desiccated coconut.
  7. Use a spatula & gently fold together the coconut & the frothy mixture.
  8. Next, I am using a tablespoon measuring spoon with a round bottom to shape the macaroons. It can also be rolled or scooped with a regular spoon.
  9. Scoop the coconut mixture into the spoon & use your hands to compress the mixture tightly in the spoon – this will prevent it from splitting later on & neaten out the excess mixture around the spoon.
  10. Tap the back of the spoon onto a baking tray, allowing the mixture to fall out of the spoon. Continue this process until the tray is full. (Leave about a 5 centimeter space between each macaroon).
  11. These macaroons can be baked as is but as I am making them nests, I will be taking them a step further.
  12. To create the nests, use a ½ teaspoon measuring spoon with a round bottom & carefully press down into the center of each macaroon. Alternatively, this may be done using your fingertips.
  13. Place the tray into the preheated oven & bake for 10-15 minutes until golden.
  14. Allow the macaroons to cool completely on the pan before taking them off as they will break.
  15. Once the macaroons are completely cooled, use a spoon & carefully lift them off the tray & onto a plate.
  16. Thereafter, bring out the chocolate. I used the Cadbury slab.
  17. Break the chocolate into pieces & place it into a microwave safe bowl.
  18. To the chocolate, add the 1 teaspoon of vegetable oil.
  19. Place the bowl into the microwave & heat for 30 seconds. Give it a mix. The chocolate should be partially melted.
  20. Add it back into the microwave & heat for another 30 seconds. Give it a mix & it should be nice & melted.
  21. Using the tip of a spoon, drop the melted chocolate into the indents of the macaroons. The chocolate will not only amplify the flavour of the macaroons, but will also act as a glue for the speckled eggs.
  22. For the final touch to these delicious Coconut Macaroon Nests, top with speckled eggs.
  23. These Coconut Macaroon Nests will scream Easter in your home & are also perfect for gifting to your friends or family.
  24. Don’t these look just like tiny little nests? Adorable right!
  25. Store these Coconut Macaroon Nests in an airtight container for up to a week, depending on the humidity of your area as the coconut will go bad in hot climates. It may also be stored in the refrigerator for up to a week.
  26. Some other Easter goodies that you could make are Sweetie Pies, No Bake Marie Biscuit Brownies & Chocolate Chip Cookies.


Watch the video: Γλάσο για μπισκότα σε πασχαλινά σχέδια - Paxxi C171 (June 2022).