Coconut Macaroon Nutella Nests

Posted by Sarah Papachristos on Tuesday, April 22, 2014

In Gluten Free, Dessert

Spring is finally in the air. The birds are chirping, the snow has melted, and the temps are slowly rising. Spring weather always puts me in the mood to cook lighter meals with lots of bright colors. I look forward to the warmer months when there is plenty of fresh produce to cook with!


Speaking of the arrival of Spring, this past weekend we celebrated both Easter and Greek Easter. I found these adorable coconut macaroon Nutella nests on Pinterest and had to make them as an Easter dessert. They are very festive for the Spring months and are super tasty. This treat will surely please both kids and adults!


I did of course run into a few issues while trying to make my first batch. The combination of the stickiness of the macaroons and me not having the appropriate non-stick mats created an inedible 1st batch. Lessons learned from this:

  • Wax paper and parchment paper are not interchangeable
  • Coconut macaroons adhere to wax paper like cement
  • Always come prepared with parchment paper for Easter baking :)
  • See evidence of disaster below...don't be like me


Coconut Macaroon Nutella Nests

2/3 c. sweetened condensed milk
1 large egg white
1.5 tsp vanilla extract
1/8 tsp salt
3.5 c. sweetened shredded coconut
1 c. Nutella 
Cadbury Mini Eggs or other Easter candy


Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper or Silpat mat. If you do not have these, liberally spray a baking sheet with cooking spray. *These cookies are sticky!

In a large bowl, stir together condensed milk, egg white, vanilla, and salt. Then add in the coconut and mix well.

With a spoon, scoop about 2 tablespoons of the dough and place on the prepared baking sheet. Form the cookies into the shape of a birds nest. Press down the center with your thumb.

Bake for 17-20 minutes or until slightly golden brown. Remove from the oven and press down in the center with your thumb again. Let the cookies cool for a few minutes then remove from baking sheet with a spatula. Place on a cooling rack to cool completely.

Place about 1 tablespoon of Nutella in the center of each nest. Place 3 egg candies in the center of each nest. You can make these 2-3 days in advance and store in air tight containers on your counter.