Go Back
+ servings
Coconut Nest Cookies - directions and pictures

Easy Homemade Coconut Nests Recipe for Spring and Easter

Angie Kauffman
Perfect for Easter or Spring, these easy-to-make coconut nest cookies are a darling addition to your dessert. This is a great “kids in the kitchen” recipe.
Course Dessert
Cuisine American
Servings 12 coconut nests


  • 3 ½ cups sweetened shredded coconut
  • ¾ cup sweetened condensed milk
  • ½ cup yellow candy melts
  • 1 tsp coconut oil
  • 36 chocolate candy coated egg candies or jelly beans


  • Preheat your oven to 350 degrees F.
  • Cut your parchment paper to 12 squares - approximately 3 inches by 3 inches. Line each cavity of the muffin pan with your square parchment paper squares and set aside.
  • In a large bowl, mix together coconut and condensed milk until well blended.
  • Using two spoons, scoop coconut mixture into each lined muffin section, filling it up about 2/3 of the way.
  • Use the back of your second spoon to create an indent in the center of each unbaked coconut nest (macaroon).
  • Bake for 10 to 12 minutes until the edges brown.
  • Remove from the oven and allow to cool.
  • While the coconut nests are cooling, place the candy melts and coconut oil in a microwave-safe bowl and microwave in 20-second intervals until completely melted.
  • Pour melted candy into the center of each coconut nest. Top each one with 3 candy eggs or jelly beans and allow to set.
  • Serve and enjoy!
Tried this recipe?Let us know how it was!