Simple and Scrumptious Coconut Macaroon Bird’s Nest Cookies

Sweeten Your Easter Basket with Coconut Macaroon Bird’s Nest Cookies!

Spring has sprung, and Easter is hopping right around the corner! This year, ditch the store-bought treats and bring some delightful charm to your Easter basket with these adorable – and incredibly easy – Coconut Macaroon Bird’s Nest Cookies.

Made with just a handful of ingredients, they’re perfect for baking with the kids or whipping up a last-minute Easter treat.

What makes these cookies so special?

Simple & Fun: The recipe requires minimal ingredients and even less time. They come together in a flash, making them ideal for busy schedules.

Perfect for Kids: The fun bird’s nest shape and the ease of decorating with colorful candies make these cookies a delightful activity for little ones to help with.

Flavorful & Textured: The toasted coconut flakes offer a delightful sweetness and satisfying crunch, while the condensed milk adds a touch of creamy richness.

Adorable & Customizable: The bird’s nest design allows for endless creativity! Fill them with all sorts of Easter candies: jelly beans, chocolate eggs, or even colorful sprinkles.

Here’s what you’ll need:

Coconut Flakes: You can use sweetened or unsweetened flakes, depending on your preference. I recommend unsweetened, as the condensed milk adds a lot of sweetness on its own.

All-Purpose Flour: Provides structure and helps the cookies hold their shape.

Sweetened Condensed Milk: Acts as the binding agent and adds sweetness.

Vanilla & Almond Extract: The flavor powerhouses! These extracts enhance the natural sweetness of the coconut and add depth of flavour.

(Optional) Sugar: If you prefer your cookies a touch sweeter, you can add a few tablespoons of sugar to the dry ingredients.

Cadbury Mini Eggs: The colorful eggs tucked inside your bird’s nests! Feel free to use any Easter candy you like, or even small chocolate chips.

If you give these Coconut Macaroon Bird’s Nest Cookies a try, please let me know what you think! Leave a review below. And as always, tag me on Instagram if you make one of my recipes. I’d love to see your food photos!

Coconut Macaroon Bird’s Nest Cookies

Delicious, simple Easter cookies made with toasted coconut and sweetened by condensed milk

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Prep Time:10 minutes mins

Cook Time:15 minutes mins

Total Time:25 minutes mins

Course: Dessert

Keyword: cookies, Easter, spring

Ingredients

• 5 cups coconut flakes and or shredded coconut*
• 1/2 cup all purpose flour
• 1 14 oz can sweetened condensed milk
• 1 Tbsp vanilla extract
• 1 tsp almond extract
• Optional 1-3 Tbsp sugar
• Cadbury eggs

Instructions

• Line a baking sheet with parchment paper. Preheat oven to 350.
• In a medium sized bowl, whisk together coconut, flour, and sugar (if adding).
• Add condensed milk and extracts. Stir to combine.
• Using a large scoop, drop cookies onto the baking sheet. Use your fingers to press them into a nest shape.
• Bake in preheated oven for 15 minutes, or until the coconut on the top and edges is toasted.
• Let cool.
• Fill your nests with Cadbury eggs.

Notes

*I like to use a combination of coconut flakes and shredded coconut to give more of a birds nest look

I used a homemade bourbon vanilla extract to add extra flavour and depth to the cookies

This recipe makes A LOT. You may want to halve it and use the rest of the sweetened condensed milk to make your own coffee creamer or a small batch of no churn ice cream.

You can optionally melt dark chocolate in a double boiler and dip the bottoms of the cookies into it. Let harden at room temperature and fill the nests with Cadbury eggs. 

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