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Coconut Macaroon Bird's Nest Cookies

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
Cook Time:15 minutes
Total Time:25 minutes
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.