#BirdNestCookies

[pomegranatesart]

These Bird Nest Macaroon Cookies are ideal for Spring and Easter celebrations. The sweet coconut macaroons with a chocolatey surprise and cute candy eggs make them a lot of fun to make and even more fun to eat!

Ingredients: 2 cups sweetened shredded coconut. 1/2 cup granulated sugar. 2 large egg whites. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 cup chocolate chips. 1/4 cup candy-coated chocolate eggs.

Instructions: Preheat your oven to 325F 160C and line a baking sheet with parchment paper. In a mixing bowl, combine the shredded coconut, granulated sugar, egg whites, vanilla extract, and salt. Stir well until everything is evenly mixed. Using a tablespoon or cookie scoop, drop rounded mounds of the mixture onto the prepared baking sheet. Create a small indentation in the center of each cookie with your thumb or the back of a spoon. Bake the cookies in the preheated oven for 15-18 minutes or until the edges turn golden brown. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth. Spoon a small amount of melted chocolate into the center of each cookie indentation. Place 2-3 candy-coated chocolate eggs on top of the melted chocolate in each cookie to resemble bird nests. Allow the cookies to cool completely to let the chocolate set. Once the chocolate is firm, your Bird Nest Macaroon Cookies are ready to serve!

Prep Time: 15 minutes

Cook Time: 18 minutes

Arnold