The days have been long leading up to Spring this year, it feels like Winter lasted forever, but I am so excited for the warm weather! While we’re staying at home a lot more, and we’ve been baking a lot. Bread, cookies, muffins, cinnamon rolls, banana breads, and lots more! And my girls are loving these sweet treats – that look just like the little birds nest in our backyard – and this chocolate coconut macaroon recipe is so easy to make with them!
Over the past few months, we consumed 2 Costco sized bags of mini eggs and are now in need of more mini eggs (all the best cookie recipes involve mini eggs), and this Spring cookie recipe is no exception!
What goes into this easy Spring chocolate coconut macaroons?
Easy Chocolate Coconut Macaroon Cookie Recipe
Ingredients
- 3 1/2 cups Sweetened Coconut
- 1 cup Nutella
- 2/3 cups Sweetened Condensed Milk
- 1 Egg
- 1 1/2 tsp Vanilla Extract
- 1/8 tsp Salt
- Chocolate Mini Eggs
Instructions
- Preheat oven to 325.
- In a bowl combine sweetened condensed milk, egg white, vanilla extract, and salt.
- Line a baking sheet with parchment paper.
- Scoop 2 tbsp of dough and place ball of dough on baking sheet. Press thumb into centre of each cookie to create a nest shape.
- Bake cookies for 17-20 minutes, or until cookies are a golden brown.
- Place on cooling rack for 10 minutes.
- Place tbsp of nutella in the centre of each cookie and place 3 chocolate egg candies in each cookie.
- And serve!
I quickly found out after making these cookies which of my kids do not like coconut – GASP! I love coconut and found it very funny that one could not stand the taste. So, if you are curious to weed out which family or friends do not like coconut – this is the recipe for you!