You know that one dessert that makes everyone say, “Aww!” before they even take a bite? These Coconut Macaroon Nests are it. They’re impossibly cute, totally no-bake, and just the right mix of chewy-sweet and creamy. With a soft coconut base and colorful candy or berry toppings, they’re a playful treat perfect for Easter brunches, spring baby showers, or just a sunny afternoon with the kids.

Want another adorable no-bake option? Try my Mini Cheesecake Bites or these nostalgic Strawberry Icebox Cake — both crowd-pleasers!

📝 Ingredients:

3 cups sweetened shredded coconut
3/4 cup sweetened condensed milk
1 tsp vanilla extract
1/4 tsp almond extract (optional but highly recommended!)
Candy eggs, jelly beans, or fresh berries for topping

🥣 Instructions:

1. In a large bowl, mix together the coconut, condensed milk, vanilla, and almond extract until well combined.

2. Line a muffin tin with paper liners or lightly grease each cup.

3. Scoop about 2 tablespoons of the mixture into each cup and press it into a nest shape using your fingers or the back of a spoon.

4. Chill in the refrigerator for at least 1 hour, or until firm.

5. Once set, pop out of the tins and fill with candy eggs, jelly beans, or your favorite fresh berries.

🧁 Serving Tips:

Display on a pastel cake stand for brunches or showers.
Wrap individually in cello bags for adorable edible gifts.
Nest them in shredded paper grass on a platter for a festive touch.

🍬 Variations:

Swap in mini chocolate chips and drizzle with melted chocolate.
Use dairy-free condensed coconut milk for a vegan version.
Add chopped dried fruit or crushed nuts to the mix for texture.

😬 Troubleshooting:

Too sticky? Add more coconut, 1 tablespoon at a time.
Falling apart? Press more firmly into the tin and chill longer.
Too sweet? Add a pinch of salt to balance it out.

❄️ Storage:

Store in the fridge in an airtight container for up to 5 days.
Freeze (without toppings) for up to 2 months. Thaw in fridge, then decorate.