Coconut Macaroon Nests
  • 1 large egg white
  • 2 tbsp honey
  • ¼ tsp vanilla extract
  • 1½ cups shredded coconut (sweetened)
  • 6 oz chocolate chips (1/2 bag), or other chocolate to melt
  • Chocolate Easter egg candies (I used Hershey's milk chocolate eggs)
  1. Preheat oven to 400 degrees F. Grease a muffin tin with cooking spray and set aside.
  2. In a bowl, mix egg white, honey, vanilla, and coconut. Stir until combined.
  3. Scoop a heaping tablespoon into each muffin tin. Press the coconut mixture to the sides of each well, making sure to leave a small hollow center in the bottom as well.
  4. Bake for 10-12 minutes, or until the coconut is golden brown in color. Remove from oven and allow pan to cool completely.
  5. When the pan is cool, use a knife to carefully separate the nests from the muffin pan (work around the edges first). Don't panic if they break a bit - you can always use the chocolate to repair them in the next step. Place the nests on a tray lined with a sheet of waxed paper.
  6. In a microwave safe dish, melt your chocolate. Scoop about ½ oz of chocolate into the hollow center of each nest (I simply started scooping and distributed the chocolate as equally as possible). If you have a broken nest to repair, you can use the melted chocolate as "glue" to patch them back together. Place 3 chocolate eggs in each nest.
  7. Place the tray of nests in the refrigerator for about 15 minutes to set the chocolate. Remove, and serve nests at room temperature.
Recipe by Helpful Homemade at