Coconut Easter Nests
Celebrate spring with these easy Coconut Easter Nests! These sweet, chewy coconut nests are filled with fun, colorful, egg-shaped candies.
Servings: 10 servings
Equipment
- rubber spatula or wooden spoon for mixing
Ingredients
- 1 bag flake coconut 14 oz
- 1 can sweetened condensed milk 14 oz
- 1 large egg white
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- Cadbury mini egg-shaped candies or similar candy
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, mix all ingredients, except the candies, together until well blended.
- Place about 1/4 cup mounds of coconut dough on the prepared pan.
- Bake for 15-18 minutes until golden brown. Cookies may lose shape during baking; simply use a cup placed over the top and carefully rotated in circles to reshape them.
- Make an indentation with your thumb or rounded measuring spoon to form a nest.
- Let cool completely and fill with egg-shaped candies.
Notes
Storage & Freezing Instructions
How to Store Leftovers:- Store at room temperature in an airtight container for up to 3 days.
- For longer freshness, refrigerate in a sealed container for up to 1 week.
Yes! Coconut Easter Nests freeze well. Here’s how:
- Place the cooled nests in a single layer in an airtight container. If stacking, separate layers with parchment paper.
- Freeze for up to 1 month.
- When ready to serve, thaw at room temperature for about 30 minutes before adding the candy eggs.
Nutrition
Serving: 1cookie | Calories: 130kcal | Carbohydrates: 22g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 172mg | Potassium: 153mg | Fiber: 0.02g | Sugar: 22g | Vitamin A: 106IU | Vitamin C: 1mg | Calcium: 113mg | Iron: 0.1mg
