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Bird’s Nest Macaroons

  • Yield: 11-12 mini nests 1x


  • 1 large egg white
  • 2 tbsp. honey
  • 1/4 tsp. vanilla extract
  • dash sea salt
  • 1 c. + 2 tbsp. shredded coconut
  • Jordan Almonds
  • blue food coloring
  • 1/4 c. semi-sweet chocolate


  1. Preheat oven to 400°. Lightly spray mini muffin pan. Set aside.
  2. In a bowl, combine egg white, honey, vanilla extract, and salt. Add in coconut until evenly moistened. honey measuring tip
  3. Add about a tablespoon of the mixture into each of the tins. Press coconut mixture against the side of the tin to create a nest, making sure the coconut reaches to the top. The middle should be hollow.
  4. Bake for 12-14 minutes. Macaroons will puff a bit.
  5. Meanwhile, lay almonds out on a covered surface. Add a drop of blue food coloring into a bowl with a splash of water. Using the bristles of a tooth brush, spray the eggs. Allow to dry before using.
  6. Remove nests from oven. Allow pan to cool. Carefully remove with a thin knife, separating from the edge (not so kid friendly). Note—macaroons will not come out perfectly, however this adds to it’s messy nesting quality. Reserve remaining pieces.
  7. Melt chocolate. Add just enough chocolate to the hollow area of each nest to act as glue. Place three eggs per nest.
  8. Transfer nests to freezer for five minutes to secure the position. Remove and serve at room temperature. Sprinkle with leftover coconuts shreds.
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