As for the candy eggs on top, you're free to use whatever you have lying around in anticipation of your family's Easter egg hunt. We found the Cadbury mini eggs made a fantastic crunchy/chewy, chocolatey-coconut combination, but many others would work just as well.r
As long as they're kept in an air tight container, these will keep up to a week. But trust us. They won't last two days.
r
r
Easter Egg Macaroons
r
2/3 cup sweetened condensed milk
1 egg white
1t vanilla
1/8 t salt
3 1/2 cups sweetened flake coconut
Cadbury Mini Easter Eggs, or other similar candies
r
Preheat oven to 325 degrees.
r
In a medium sized bowl, whisk together the condensed milk, egg white, vanilla, and salt. Gradually fold in the coconut, cup by cup, until fully incorporated.
r
Line a baking sheet with either parchment paper or a baking mat. Scoop out roughly 3 tablespoons of coconut mixture and drop onto your baking mat, rounding into tight circles. Punch your finger into the middle of each macaroon, making a small indentation.
r
Bake the macaroons for 17-20 minutes, depending on how golden you want your nest to be.
r
Pull the macaroons out of the oven and lift them onto a wire rack to cool. This is much easier if you've used a baking mat or parchment paper. Punch your finger into the center of each nest again, hollowing out a small space for your candy. Let cool for 5 minutes. Put the candy into the center of the nests once the 5 minutes are up, and let fully cool before attempting to pull them of your baking mat.
