Easter Coconut Macaroons

These coconut macaroons are deliciously crispy on the outside and delightfully chewy on the inside.

Course Dessert

Cuisine American

Method Bake

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 304

Preheat the oven to 325°F and line a large baking sheet with parchment paper or a silicone mat.
In a large bowl, whisk together the sweetened condensed milk, egg white, vanilla extract, and salt.
2/3 cup sweetened condensed milk, 1 large egg white, 1 & 1/2 tsp vanilla extract, pinch of salt
Stir in the coconut and mix well.
3 & 1/2 cups unsweetened shredded coconut
Using a large cookie scoop or rounded tablespoons, drop 12 cookie mounds onto the prepared baking sheet. Gently press down with your thumb and form cookies into a shape of a nest.
Bake for 17 - 20 minutes or until golden brown around the edges. Let cool completely.
Spread a teaspoon of Nutella on each cookie and decorate with candies.
1/2 cup Nutella, Cadbury Mini Eggs

Store in an airtight container at room temperature for up to 3 days.