Chocolate Macaroon Nests

This chocolate bird nests cookies recipe is an easy and simple delicious Easter treat that includes coconut and chocolate, topped with festive jelly beans for eggs. Chocolate Macaroon Nests are so cute!

Chocolate Macaroon Nests

Easter is one of those holidays that centers around making and sharing the best in meals in food. Our Easter is spent with the family with a morning egg hunt, some fun crafts, and ends with one remarkable ham dinner and delicious treats like Traditional Italian Easter Bread.

After such a long winter, this holiday represents ‘fresh’ for myself. It’s the start of green grass {the fake kind in baskets} and all the pastels colours you can handle. 

As with many other holidays, we do a little baking during the Easter season – mainly in the themes of eggs, bunnies and chicks. The kids always request my Chocolate Chip Cookie Dough Eater Eggs for easter recipes, they are like cookie dough and so soft!

In keeping the the theme this year, we made a wonderful Easter treat to count down to the holiday and the start of Spring. I wanted somehting different besides my must-loved and ever-popular Funfetti Cake Mic Cookies.

Chocolate Macaroon Nests is a recipe from the Kraft Canada website, one which caught my eye for being just too cute and so incredibly easy. I mean, look at the cute cute little bird nests!

Plus, I love recipes like this, that I can bundle up in little packages and share with family and friends. These are a fun easter treat that that is also an easy recipe to make, and make a great choice for class parties.

The nest shape is perfect for Easter, such a festive treat. These are always a huge hit.

How to Make this Chocolate Bird Nests Cookies Recipe

You’ll need the following simple ingredients to make this easter nests recipe. the full detailed instructions and simple steps are on the printable recipe card below.

• Jell-O Chocolate Instant Pudding
• flaked coconut
• sweetened condensed milk
• vanilla extract
• jelly beans
• semi sweet chocolate

To Make: Heat oven to 325ºF. Combine dry pudding mix, coconut, milk and vanilla into a large bowl. Drop by heaping teaspoonfuls, 1 inch apart, into 30 mounds on parchment paper covered baking sheets.

Bake cookies for 12 to 15 min. or until firm. Immediately transfer macaroons from baking sheets to wire racks; press 3 jelly beans into top of each. Cool completely.

Melt chocolate as directed on package, in a large microwave-safe bowl heating in 20 second intervals to avoid burning. Dip bottoms of macaroons in chocolate; place on a wax paper lined baking sheet. Let stand until chocolate is firm and they are room temperature.

The result is bird’s nest cookies and a fun treat, with a firm bottom and little chocolate eggs or jelly bean eggs in the middle for bird eggs in chocolate nests!

Bird’s Nest Macaroons Variations:

• You can also use Jell-O Vanilla Instant Pudding instead of chocolate to make white chocolate macaroon nests. Try almond extract for a different flavour.
• Add in some butterscotch chips or peanut butter chips for a new flavour.
• Instead of jelly beans, try this recipe with cadbury mini eggs or peanut butter m&m in the little nests. I personally love chocolate candy eggs, cadbury eggs are my weakness. You really can use favorite easter candy.

Storing Information: Place birds nest cookies in an airtight container or cookie tin, for up to two weeks. For best results, keep refrigerated.

You need few ingredients to make these Chocolate Macaroon Nests, and the result is adorable little nest bundles that are not only pleasing to the eye, but insanely delicious.

If you are contributing a treat to the school class, or want an impressive treat at your dinner table this Easter, this recipe is for you! You’ll appreciate this easiest easter treat, it’s the perfect themed sweet treat.

I also suggest my Glazed lemon Cookies, now these are insanely delicious as well and have that springtime feel.

What Easter treats are your favourite?

Chocolate Macaroon Nests

Chocolate Macaroon Nests are an easy and simple delicious Easter treat that includes coconut and chocolate, topped with festive jelly beans for eggs. Cute!

5 from 10 votes

Print Pin

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 24

Course: Desserts

Cuisine: American

Author: Tammi

Cook ModePrevent your screen from going dark

Ingredients 

1x2x3x

• 1 pkg Jell-O Chocolate Instant Pudding (4-serving size)
• 2-2/3 cups flaked coconut
• 2/3 cup canned sweetened condensed milk
• 1/2 tsp vanilla
• 90 mini jelly beans (about 1/2 cup)
• 4 oz Baker’s Semi-Sweet Chocolate

Instructions

• Heat oven to 325ºF.
• Combine dry pudding mix, coconut, milk and vanilla. Drop by heaping teaspoonfuls, 1 inch apart, into 30 mounds on parchment-covered baking sheets.
• Bake 12 to 15 min. or until firm. Immediately transfer macaroons from baking sheets to wire racks; press 3 jelly beans into top of each. Cool completely.
• Melt chocolate as directed on package. Dip bottoms of macaroons in chocolate; place on waxed paper. Let stand until chocolate is firm.

Notes

VARIATION
Prepare using 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding and almond extract.
SUBSTITUTE
Prepare using Baker’s White Chocolate.
HOW TO STORE LEFTOVER SWEETENED CONDENSED MILK
Store leftover sweetened condensed milk in tightly covered container in refrigerator up to 1 week. Serve over cut-up fruit or hot cooked oatmeal. Or for extra flavour, stir into your cup of hot brewed coffee or tea instead of regular milk.

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Nutrition

Serving: 24Servings | Calories: 84kcal | Carbohydrates: 11g | Protein: 1g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 14mg | Sugar: 9g

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