Coconut Macaroon Nests
Crisp-edged, chewy-centered coconut macaroon nests filled with silky chocolate ganache and topped with candy eggs or fresh berries. The perfect elegant, naturally gluten-free, make-ahead bite that looks like springtime on your wedding dessert bar.
Why You’ll Love This recipe
These Coconut Macaroon Nests are wedding dessert bar royalty: only 5 ingredients, naturally gluten-free, and they look like they came from a high-end bakery. The toasted coconut gives gorgeous golden edges, the centers stay perfectly chewy, and the chocolate “nest” with tiny eggs or berries is pure Instagram magic. Bake them days ahead, fill at the last minute, and watch guests lose their minds over how adorable and delicious they are — this is the effortless showstopper every bride needs!
Recipe Tips and Tricks
- Toast coconut lightly first — deeper flavor, golden color.
- Whip egg whites to stiff peaks — height and structure.
- Use a cookie scoop — uniform nests every time.
- Make a deep indent with a spoon while warm — perfect nest shape.
- Chill ganache 15 min — easier to pipe.
- Pipe ganache with a star tip — looks professional.
- Add candy eggs or fresh berries right before serving — stays pretty.
Coconut Macaroon Nests
Chewy coconut macaroon nests with chocolate ganache — adorable wedding dessert bar stars!
Ingredients
- ¼ tsp salt
- ½ cup heavy cream
- ⅔ cup sweetened condensed milk
- 1 tsp vanilla extract
- 4 cups sweetened shredded coconut, lightly toasted
- 4 large egg whites
- 8 oz dark chocolate, chopped
- Mini candy eggs, jelly beans, or fresh berries
Instructions
- Toast coconut → 325°F for 8–10 min, stirring twice — golden perfection!
- Whip egg whites → stiff peaks with salt — cloud-like fluff.
- Fold gently → condensed milk + vanilla into whites — keep it airy.
- Add coconut → fold until evenly coated — snow-capped magic.
- Scoop nests → 1½ tbsp mounds on parchment — space 2 inches.
- Shape wells → wet spoon or thumb — deep indent for filling.
- Bake golden → 18–20 min at 325°F — crisp edges, chewy center.
- Cool completely → they firm up — perfect nests!
- Make ganache → heat cream, pour over chocolate — silky smooth.
- Fill & decorate → pipe ganache, top with eggs or berries — springtime cuteness!
Notes
- Make nests up to 2 weeks ahead — fill day-of.
- Naturally gluten-free and only 5 ingredients.
- Pipe ganache for bakery-level elegance.
Nutrition Information
Yield
28Serving Size
1Amount Per Serving Calories 293Total Fat 23gSaturated Fat 4gUnsaturated Fat 19gCholesterol 34mgSodium 217mgCarbohydrates 13gFiber 4gSugar 6gProtein 9g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Sweetened shredded coconut: Holds shape and gives chew.
- Egg whites: Structure without flour.
- Sweetened condensed milk: Moisture + sweetness.
- Dark chocolate + cream: Rich, silky ganache.
Variations and Substitutions
- Lemon curd filling instead of chocolate
- Matcha white chocolate ganache
- Almond macaroon nests (½ coconut, ½ almond)
- Dip bottoms in dark chocolate
- Mini robin eggs, jelly beans, or fresh raspberries
- Lime zest in coconut for tropical twist
- Vegan: aquafaba + coconut condensed milk
- Keto: sugar-free condensed milk + monk fruit
Storage Options
- Unfilled nests: airtight container up to 2 weeks
- Filled: refrigerate up to 5 days (add eggs/berries last minute)
- Freeze unfilled nests up to 3 months
Dish Gallery
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