Coconut Macaroon Egg Nests
Coconut macaroon egg nests are a perfect treat for Easter. Not only are they delicious, they look so cute too! I brought these down to Cincinnati a few weeks ago and everyone loved them.
  1. Preheat your oven to 300 degrees F. Coat the cups in a mini muffin pan with cooking spray and set the pan aside.
  2. In a large bowl, combine the eggs whites, salt, and sugar. Using a fork, mix in the coconut.
  3. Drop 2 tablespoons of the coconut mixture into each prepared mini muffin cup. (I used a small cookie scoop and they were the perfect size.)
  4. Using your thumb, lightly press the mixture into the bottom and up the sides of each cup. Bake for 28 to 30 minutes, until lightly golden on top.
  5. Let the nests cool in the tins on a wire rack for about 20 minutes. (It’s important you let them cool completely before removing from the tin or the macaroon will fall apart.)
  6. Add 2 or 3 Cadbury eggs to the center of each “nest” and press them gently to secure.