Coconut Macaroon Nests
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- 14 ounce bag(s)
- shredded coconut
- 14 ounce
- sweetened condensed milk
- 1 tsp
- double strength vanilla
- small candy coated chocolate eggs or jelly beans
1Preheat 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
5• Allow to cool before removing from parchment.
• Insert one to three candy “eggs” in center.