Coconut Macaroon Nests

Rosemarie Torem

By
@Rosemarie_Torem

Sizes have changed and I don't mean my dress size! So I've had to adjust some recipes because manufacturers have downsized their packages.


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Comments:

Serves:

24

Prep:

10 Min

Cook:

20 Min

Method:

Bake

Ingredients

14 ounce bag(s)
shredded coconut
14 ounce
sweetened condensed milk
1 tsp
double strength vanilla
pkg
small candy coated chocolate eggs or jelly beans

Directions Step-By-Step

1
Preheat oven to 350 degrees. Cover two cookie sheets with parchment paper and coat with non-stick spray.
2
• Measure out ¼ cup of the sweeten condensed milk and reserve for another use. Mix the rest of the can with the vanilla in a medium bowl. Stir in the coconut until it’s coated.
3
• Drop mixture by rounded tablespoons onto cookie sheets. Poke an indentation into the “nest.”
4
• Bake for 8-10 minutes or until beginning to
become golden.
5
• Allow to cool before removing from parchment.

• Insert one to three candy “eggs” in center.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Fruit
Regional Style: French
Other Tag: Heirloom
Hashtag: #Spring