The following recipe and photography is courtesy of Bread Over Heels, a food scientist and blogger. For more of her recipes and baking tips, visit her website or her Instagram @breadoverheels.
This is one of my favorite recipes that I’ve ever developed!
When I was growing up, I absolutely loved Easter and all the associated seasonal candies that I would eagerly anticipate in my Easter basket. Designed to look like birds nests, these treats come together by making an indent in coconut macaroon dough before baking and topping with Jelly Bird Eggs after baking, with white chocolate as the glue.
I have some Jewish relatives as well, and I love that this recipe is a bit of a hybrid of a traditional Jewish coconut macaroon with a springtime Easter topping. Happy spring holidays to all!
- 26-32 Macaroons
- 1 14 oz. bag sweetened coconut
- ½ cup, plus 1/3 cup sweetened condensed milk (a little less than one 14 oz. can)
- 1 tsp. vanilla
- Dash salt
- 2 egg whites
- 2 oz. white chocolate, broken into small pieces.
- 1 bag Jelly Bird Eggs
- Preheat oven to 325°F. Line two baking sheets with parchment paper.
- In a large bowl, combine coconut, sweetened condensed milk, vanilla and salt. Set aside
- In a stand mixer fitted with a whisk attachment, beat egg whites on medium-high speed until stiff peaks are formed. Fold beaten egg whites into the coconut mixture.
- Refrigerate for 30 minutes.
- Use a small scoop, or two spoons, to scoop small amounts of the mixture onto the prepared baking sheet. Roll into a ball. Press the center of the ball with your thumb to form an indent. Repeat with remaining dough. If the dough gets too sticky, rinse scoop or spoons in water to help release.
- Bake for 20 minutes. Remove from the oven and add a small amount of white chocolate to each indented macaroon. Return to oven and bake for 3-5 additional minutes, or until lightly golden.
- Remove from the oven. While macaroons are still warm, press three Jelly Bird Eggs into the center of macaroon. Transfer to wire rack and let cool completely.