Easter Bunny Nests | Coconut Macaroons

Wednesday, April 02, 2014

Well Tuesday was just one of those days where nothing could go right.  Adam was working the entire evening and so I was left to fend for myself.  Which typically is fine, and I even had a plan… Stop at the mall on the way home from work, make some dinner upon getting home, and then turn on some CSI and begin writing my second Easter blog. 

But...turns out Adam had the computer with him and even if he didn't the internet was going crazy and wasn't working properly!  I tried fixing it several times but failed and usually Adam is the one that handles all of that! ;)  So, I guess for some reason this blog post wasn't meant to be written until Wednesday.  Which I wanted to avoid by the way because we have to be at a laundry mat for most of the evening. 

Well that's the part of my life that you couldn't probably care less about because most likely you have no idea who I even am!  Anyways...As mentioned above here is the 2nd of 3 Easter posts and unlike the first one this one actually includes food!  I added some goodies on top of these Coconut Macaroons or Easter Bunny Nest Cookies which doesn't really fall into the parameters of our lifestyle but eh Easter only comes around once a year right!? 


  • 2 egg whites
  • 1 1/4 c sweetened condensed milk
  • 2 bags shredded coconut (I used unsweetened)
  • 1/4 tsp salt
  • 2 tbsp lemon zest (approx. 2 lemons)
  • 1 tsp lemon extract
  • 1 tsp vanilla extract
  • 1 c lemon curd
  • 1 small bag jelly beans of choice


  1. Preheat oven to 300 degrees F. and line 2 baking sheets with parchment paper.
  2. Using a medium bowl whisk egg whites and salt until completely frothy.  This could take a couple of minutes.
  3. Add in condensed milk, lemon zest, and 2 extracts.  Mix well.
  4. Add the 2 bags of coconut.  Using a spatula fold in the coconut until it is all evenly coated.
  5. To make this next step easier I would use a ice cream scooper if you have one.  Create 1 1/2" mounds leaving an inch or so between each one.  Press down in the middle of each mound to create an indent for the "eggs".
  6. Bake for about 20 minutes or until lightly golden.
  7. While baking make the lemon curd if you were going to make it by scratch.
  8. Let both the lemon curd and the macaroons cool completely.
  9. Fill the middle with only about one spoon full of lemon curd and drop a few jelly beans in the middle if desired.
  10. Enjoy! 

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