Adorable and Easy: Coconut Macaroon Nests with Jelly Beans 

The Perfect Easter Treat Everyone Will Love!

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Spring is here, and Easter is just around the corner! This year, ditch the complicated desserts and whip up a batch of these adorable and easy Coconut Macaroon Nests. They’re packed with flavor, fun to make, and perfect for sharing with friends and family.


  • 4 large egg whites
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 (14-ounce) package sweetened shredded coconut
  • 1/2 cup white chocolate chips, melted
  • 1 cup assorted jelly beans


Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

Whisk the egg whites and salt together in a large bowl until soft peaks form. Gradually add the sugar, one tablespoon at a time, while continuing to whisk until stiff peaks form.

Gently fold the coconut into the egg white mixture until just combined. Be careful not to overmix, as this can make the macaroons tough.

Using a spoon or cookie scoop, drop heaping tablespoons of the mixture onto the prepared baking sheet. Leave about 2 inches of space between each macaroon to allow for spreading.

Use your thumb or the back of a spoon to gently press a shallow indentation in the center of each macaroon to create a “nest” shape.

Bake for 15-20 minutes, or until the macaroons are golden brown. Let cool completely on the baking sheet.

Once the macaroons are cool, drizzle them with melted white chocolate.

While the chocolate is still wet, gently press a few jelly beans into the center of each nest.


  • For a fun twist, you can tint the coconut with a few drops of food coloring before adding it to the egg white mixture.
  • If you don’t have white chocolate chips, you can use melted dark chocolate or even melted butter.
  • Get creative with your jelly beans! Use a variety of colors and shapes to add some personality to your nests.

These Coconut Macaroon Nests are sure to be a hit at your Easter celebration! They’re easy to make, fun to decorate, and absolutely delicious.


Additional Tips:

  • To make sure your macaroons are perfectly golden brown, keep an eye on them during baking. If they start to brown too quickly, reduce the oven temperature to 325°F (165°C).
  • Let the macaroons cool completely on the baking sheet before decorating them. This will help the chocolate to harden properly.
  • If you don’t have a cookie scoop, you can use a spoon to measure out the macaroon dough. Just be sure to make sure all of the macaroons are roughly the same size.
  • Store the finished macaroons in an airtight container at room temperature for up to 3 days.

I hope you enjoy this recipe! Be sure to share your creations on social media using the hashtag #EasterMacaroons.

Ann Shrott

I am a freelance writer with a deep passion for the latest trendy titles to produce content. What I'm striving for is to write about something well researched and make blogs sparkle. Keep on reading!

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