Bird’s Nest Coconut Macaroons Recipe
Introduction
Bird’s Nest Coconut Macaroons are a delightful treat that combines the sweetness of coconut, the richness of chocolate, and the crunch of nuts, all in a nest-like shape that’s perfect for Easter or spring. These bite-sized macaroons are not only adorable but also delicious, with a unique texture that’s both chewy and crunchy. The Bird’s Nest Coconut Macaroons are a great way to satisfy your sweet tooth while enjoying the flavors of coconut and chocolate.
When you take a bite of these macaroons, the coconut flavor hits your taste buds first, followed by the sweetness of the chocolate. The texture is chewy on the inside and crunchy on the outside, making it a perfect combination. The smell of coconut and chocolate fills the air, making your mouth water in anticipation.
The Bird’s Nest Coconut Macaroons are perfect for anyone who loves coconut and chocolate. They’re also a great option for those who are looking for a gluten-free or dairy-free treat. So, let’s get started and make these delicious Bird’s Nest Coconut Macaroons!
Why You’ll Love This Recipe
Bird’s Nest Coconut Macaroons are a perfect treat for any occasion, especially Easter or spring. They’re easy to make, delicious, and have a unique texture that’s both chewy and crunchy. The combination of coconut, chocolate, and nuts is a match made in heaven, and the nest-like shape adds a cute touch to these macaroons.
These macaroons are also a great option for those who are looking for a gluten-free or dairy-free treat. The coconut and chocolate flavors are a perfect combination, and the nuts add a nice crunch to the macaroons. Whether you’re making them for a special occasion or just as a sweet treat, the Bird’s Nest Coconut Macaroons are sure to impress.
The best part about these macaroons is that they’re easy to customize. You can add different types of nuts or use different types of chocolate to change up the flavor. You can also add a sprinkle of coconut flakes on top of the macaroons for extra flavor and texture.
Ingredients
- 1 1/2 cups sweetened shredded coconut
- 1/4 cup granulated sugar
- 1/2 cup unsweetened coconut milk
- 2 large egg whites
- 1/2 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 1 cup chopped dark chocolate or semisweet chocolate chips
- 1 cup chopped pecans or walnuts (optional)
- Confectioners’ sugar for dusting
Ingredient Notes & Substitutions
The coconut is the star of the show in these macaroons, and using sweetened shredded coconut gives them a nice sweetness and texture. You can also use unsweetened shredded coconut if you prefer a less sweet macaroon.
The chocolate chips add a nice richness and flavor to the macaroons. You can use either dark or semisweet chocolate chips, depending on your preference. If you want to add a nice crunch to the macaroons, you can use chopped nuts like pecans or walnuts.
The coconut milk and egg whites help to bind the ingredients together and give the macaroons a nice texture. You can also use almond milk or other non-dairy milk alternatives if you prefer. The vanilla and almond extracts add a nice flavor to the macaroons, but you can omit them if you don’t have them on hand.
Equipment Needed
To make these macaroons, you’ll need a few pieces of equipment, including a baking sheet, parchment paper, a large bowl, a double boiler or microwave-safe bowl, a wire rack, and a refrigerator.
The baking sheet and parchment paper are used to bake the macaroons, while the large bowl is used to mix the ingredients together. The double boiler or microwave-safe bowl is used to melt the chocolate chips, and the wire rack is used to cool the macaroons.
The refrigerator is used to chill the macaroons and set the chocolate. You’ll also need a spoon or cookie scoop to scoop the macaroon mixture onto the baking sheet.
Step-by-Step Instructions
- Preheat oven to 325°F (165°C).
- Mix sweetened condensed milk, egg whites, and vanilla extract in a large bowl until well combined.
- Add shredded coconut to the bowl and stir until the coconut is evenly moistened.
- Scoop tablespoon-sized balls of the coconut mixture onto a baking sheet lined with parchment paper.
- Shape each ball into a nest-like shape, creating a small indentation in the center.
- Bake for 18-20 minutes, or until the macaroons are lightly golden brown on the edges.
- Remove the macaroons from the oven and let them cool on the baking sheet for 5 minutes.
- Transfer the macaroons to a wire rack to cool completely.
- Melt chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
- Drizzle the melted chocolate into the center of each macaroon, creating a “bird’s nest” effect.
- Refrigerate the macaroons for at least 30 minutes to allow the chocolate to set.
Visual Guide & Tips
When shaping the macaroons, make sure to create a small indentation in the center to hold the chocolate. You can also use a spoon or cookie scoop to scoop the macaroon mixture onto the baking sheet.
When melting the chocolate chips, make sure to stir between each interval to avoid burning the chocolate. You can also use a double boiler to melt the chocolate if you prefer.
When drizzling the melted chocolate into the center of each macaroon, make sure to create a “bird’s nest” effect by drizzling the chocolate in a circular motion. You can also add a sprinkle of coconut flakes on top of the macaroons for extra flavor and texture.
Pro Tips & Tricks
To achieve the perfect nest shape, make sure to create a small indentation in the center of each macaroon. You can also use a spoon or cookie scoop to scoop the macaroon mixture onto the baking sheet.
To prevent the macaroons from spreading, make sure to bake them at the right temperature and for the right amount of time. You can also use parchment paper to line the baking sheet and prevent the macaroons from sticking.
To add some variation to the recipe, you can use different types of nuts or chocolate chips. You can also add a sprinkle of coconut flakes on top of the macaroons for extra flavor and texture.
Storage & Freezing
To store the macaroons, make sure to place them in an airtight container and refrigerate them for up to 5 days. You can also freeze the macaroons for up to 2 months and thaw them at room temperature when you’re ready to serve.
When freezing the macaroons, make sure to place them in a single layer on a baking sheet and freeze them for about 30 minutes. Then, transfer the frozen macaroons to an airtight container or freezer bag and store them in the freezer.
When thawing the macaroons, make sure to place them at room temperature for a few hours or overnight in the refrigerator. You can also thaw them in the microwave by heating them for a few seconds at a time, checking on them until they’re thawed.
Frequently Asked Questions (FAQ)
Q: Can I make these macaroons gluten-free?
A: Yes, you can make these macaroons gluten-free by using gluten-free chocolate chips and being careful not to cross-contaminate the ingredients with gluten.
Q: How do I store leftovers?
A: You can store the macaroons in an airtight container and refrigerate them for up to 5 days. You can also freeze them for up to 2 months and thaw them at room temperature when you’re ready to serve.
Q: Can I freeze macaroons?
A: Yes, you can freeze the macaroons for up to 2 months and thaw them at room temperature when you’re ready to serve. Make sure to place them in a single layer on a baking sheet and freeze them for about 30 minutes before transferring them to an airtight container or freezer bag.
Q: Can I use different types of nuts?
A: Yes, you can use different types of nuts, such as pecans or walnuts, to add some variation to the recipe.
Q: Can I use different types of chocolate chips?
A: Yes, you can use different types of chocolate chips, such as dark or semisweet, to add some variation to the recipe.
Q: Can I add a sprinkle of coconut flakes on top of the macaroons?
A: Yes, you can add a sprinkle of coconut flakes on top of the macaroons for extra flavor and texture.
Nutritional Information (Approximate)
Calories: 135 kcal
Protein: 2g
Carbs: 12g
Fat: 9.5g
Sugar: 10g
Conclusion
The Bird’s Nest Coconut Macaroons are a delicious and unique treat that’s perfect for any occasion. With their coconut and chocolate flavors, they’re sure to be a hit with anyone who tries them. So, go ahead and give this recipe a try, and don’t forget to share your creations with me on social media by tagging me @EvasRecipes or pinning them on Pinterest!
Did you make this? Pin it on Pinterest or tag me on Instagram @EvasRecipes! I’d love to see your creations and hear about your experience with the recipe. Happy baking!
Bird's Nest Coconut Macaroons
Ingredients
Method
- Preheat oven to 325°F (165°C).
- Mix sweetened condensed milk, egg whites, and vanilla extract in a large bowl until well combined.
- Add shredded coconut to the bowl and stir until the coconut is evenly moistened.
- Scoop tablespoon-sized balls of the coconut mixture onto a baking sheet lined with parchment paper.
- Shape each ball into a nest-like shape, creating a small indentation in the center.
- Bake for 18-20 minutes, or until the macaroons are lightly golden brown on the edges.
- Remove the macaroons from the oven and let them cool on the baking sheet for 5 minutes.
- Transfer the macaroons to a wire rack to cool completely.
- Melt chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
- Drizzle the melted chocolate into the center of each macaroon, creating a 'bird's nest' effect.
- Refrigerate the macaroons for at least 30 minutes to allow the chocolate to set.