Chocolate Macaroon Nests

This no-bake, fibre-rich, gluten-free confection almost qualifies as a healthy treat. I loved making macaroons (not to be confused with pillowy French macarons) as a little kid, particularly because I could execute this recipe independently, since the oven wasn’t needed. Aside from their chewy, chocolatey flavour, one of the things I love best about macaroons (sometimes called haystack cookies) is that they take just five minutes to make. For a vegan version, you can use margarine and almond milk. For a festive touch, plant a few mini eggs or jellybeans in the middle of each macaroon and you’ll have a centre-piece worthy dessert.

Chocolate Macaroon Nests take just five minutes to make and can be decorated with your favourite Easter candy for a centrepiece-worthy dessert.

Chocolate Macaroon Nests take just five minutes to make and can be decorated with your favourite Easter candy for a centrepiece-worthy dessert.


  • 2 tablespoons (60 mL) butter
  • 1/3 cup (90 mL) white sugar
  • 2 tablespoons (60 mL) milk
  • 5 teaspoons (25 mL) cocoa powder
  • 1/2 teaspoon vanilla extract
  • 1/4 cup (60 mL) unsweetened coconut *
  • 3/4 cup (180 mL) quick-cooking (not instant) rolled oats
  • 36 Mini-Eggs or Eggies (can use jellybeans too)

* if you MUST make an adaptation for non-coconut lovers, ¼ cup crumbled shredded wheat works well


  • Line a baking sheet with parchment paper and set aside.
  • In a medium saucepan over medium heat, melt butter.
  • Combine sugar and cocoa powder; add to butter along with milk.
  • Cook, stirring, until mixture comes to a rolling boil then continue to stir as it cooks for one full minute.
  • Remove from heat and add vanilla, stirring to incorporate.
  • Add coconut and oats; stir well.
  • Using two spoons, drop the batter in twelve equal portions (just over a tablespoon each) onto the baking sheet, trying to keep them as round as possible.
  • Nestle eggs or jellybeans into the centre of the nests.
  • Though they’re ready to eat immediately, I like to refrigerate these briefly to firm up a little (approximately 30 minutes).

Makes 12 cookie nests.

About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
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5 Responses to Chocolate Macaroon Nests

  1. Hi Paula this is like NO Bake Cookies except no peanut butter and adding coconut, I really like this recipe I will be trying for sure!! Happy Easter!! 🙂

  2. Pingback: Friday Favourites (actually, just one!) | miss baker shops

  3. Miss K says:

    so excited to try these! Thanks for sharing such a cute and easy Easter recipe!

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