Chocolate Macaroon Nests

55 30 servings, 1 macaroon nest (24 g) each
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(1) 1 Review
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30 servings, 1 macaroon nest (24 g) each

Create a new Spring tradition with our double chocolate-coconut macaroons. These simple cookie creations double as nests with colourful candy eggs.

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What You Need

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Make It

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  • Heat oven to 325ºF.
  • Combine dry pudding mix, coconut, milk and vanilla. Drop by heaping teaspoonfuls, 1 inch apart, into 30 mounds on parchment-covered baking sheets.
  • Bake 12 to 15 min. or until firm. Immediately transfer macaroons from baking sheets to wire racks; press 3 jelly beans into top of each. Cool completely.
  • Melt chocolate as directed on package. Dip bottoms of macaroons in chocolate; place on waxed paper. Let stand until chocolate is firm.


Prepare using 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding and almond extract.


Prepare using Baker's White Chocolate.

How to Store Leftover Sweetened Condensed Milk

Store leftover sweetened condensed milk in tightly covered container in refrigerator up to 1 week. Serve over cut-up fruit or hot cooked oatmeal. Or for extra flavour, stir into your cup of hot brewed coffee or tea instead of regular milk.


  • 30 servings, 1 macaroon nest (24 g) each

Nutritional Information

Serving Size 30 servings, 1 macaroon nest (24 g) each
Calories 100
% Daily Value
Total fat 4g
Saturated fat 3g
Cholesterol 0mg
Sodium 70mg
Carbohydrate 17g
Dietary fibre 1g
Sugars 13g
Protein 1g
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • kpatterson5 |

    I made this for my sons class for an spring treat. None arrived back home. The kids loved it and even my husband who does not like coconut enjoyed them.

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