Coconut Macaroon Birds' Nests

Coconut Macaroon Birds' Nests feature a delicious combination of coconut, salted caramel, and malted milk eggs.  With the whimsical resemblance to a bird's nest, these little cookies are sure to delight guests at your next spring gathering!

Now that spring is here and Easter is just a few weeks away, I've been inspired to whip up desserts that correspond with the warmer weather.  Don't get me wrong: during the brisk fall months and winter's frigid cold spells, I love rich, decadent desserts as much as anyone.  There will always be a place for sweets laden with comforting flavors like pumpkin, apples, and cinnamon.  But once spring has sprung, it's time for something different.

Now, I'm looking for desserts that have lighter, more delicate flavors.  These Coconut Macaroon Birds' Nests fit the bill.  Chewy coconut macaroons become crisp on the edges, but remain soft and moist inside.  Before baking, use a demitasse spoon or the side of your finger to create a slight indentation in the macaroon.  After baking, you'll fill the macaroons with salted caramel sauce, then add a few miniature malted milk eggs.  Once the salted caramel cools, holds the eggs in place.  In the spirit of full disclosure, I used jarred salted caramel sauce to save a little time.  But if you'd like to make your own, this recipe from Sally's Baking Addiction would work well.  Start to finish, these macaroons will be ready in under 45 minutes, which makes them the perfect dessert for any spring gathering.

By the way, I'm certainly not the first person to make Coconut Macaroon Birds' Nests -- I've been seeing them all over Pinterest this past week.  If you're looking for a vegan version, be certain to check out this recipe from Wallflower Girl.  She says they taste like an Almond Joy bar, which sounds fantastic!

(click here for printable recipe)

Coconut Macaroon Birds' Nests

Ingredients

• 2 cups sweetened shredded coconut
• 1/3 cup granulated sugar
• 2 Tbsp. flour
• 1/8 tsp. salt
• 2 egg whites
• 1/2 tsp. vanilla extract (can also use 1/4 tsp. each almond and vanilla extracts)
• 1/4 cup salted caramel sauce
• 45 miniature malted milk candy eggs

Instructions

1. Preheat oven to 325 degrees.  Line a cookie sheet with parchment paper. 
2. In a medium bowl, use a wooden spoon to mix together coconut, sugar, flour, and salt.  Set aside. 
3. In a small bowl, lightly whisk egg whites with a fork.  Then, stir vanilla extract into egg whites.  Pour egg whites into the coconut mixture, and stir with wooden spoon until fully incorporated.
4. Drop coconut mixture, by rounded tablespoons, onto the prepared cookie sheet.  Macaroons will not spread, so they can be placed somewhat close together. Use the side of your pinkie finger or a demitasse spoon to make a slight indentation in the top of the macaroon.     
5. Bake for 19-20 minutes, or until the edges of the macaroons turn golden brown.  Allow to cool for 5 minutes on the cookie sheets.  While macaroons are cooling, heat the salted caramel sauce in a small saucepan over low-medium heat, until the sauce becomes a pourable consistency.  This should take no more than 2-3 minutes.  Remove macaroons to a cooling rack.  Using a small spoon, fill each indentation with your warmed salted caramel sauce, then decorate with three miniature malted milk eggs.  Allow caramel sauce to cool slightly, then enjoy!  Stored in an airtight container, macaroons will remain fresh for about 4 days.  

Yield: 15 macaroons

(click here for printable recipe)

Thanks for stopping by, friends!  I hope warmer weather is on the way for everyone.  It's currently 19 degrees in my neck of the woods, so maybe all my talk of spring is just wishful thinking!