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+ servings

Birds Nest Cookies

Author Christi Johnstone
Course Dessert
Cuisine American
Delicious and easy macaroons become sweet Birds Nest Cookies thanks to some white chocolate and jelly beans. A great Easter cookie or spring dessert recipe. 
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Servings 24 cookies


  • 1 14 oz bag sweetened flaked coconut this is slightly more than 5 and 1/2 cups coconut
  • 1 14 oz can sweetened condensed milk you will leave about 2 tbsp in the can
  • 1 tsp vanilla extract
  • 2 egg whites
  • 1/2 tsp salt
  • 1 cup white chocolate chips
  • Brach’s Speckled Jelly Bean Eggs Approximately 72


  • Preheat oven to 325 degrees F. Prepare a baking sheet with a silicone baking mat.
  • Combine almost* the entire can of sweetened condensed milk (leave about 2 tablespoons in the can) with coconut. Stir to combine. Add in vanilla and stir to combine. Set aside.
  • In a separate bowl combine egg whites and salt and beat until soft peaks form.
  • Gently fold egg whites into coconut mixture.
  • Scoop or spoon mixture, about two tablespoons, onto baking sheets that are covered with parchment paper (sprayed with non-stick cooking oil) or silicone baking mats.
  • By hand, gently shape a small indent into the top of each macaroon.
  • Bake for approximately 25 minutes or until starting to turn golden brown. Remove from oven, then immediately remove cookies from baking sheet and transfer to a wire rack to cool completely.
  • Once cooled, pour white chocolate chips into a microwave safe bowl. Microwave on 50% power for 30 seconds. Remove from microwave and stir. If not melted, return to microwave at 50% power for 15 seconds. Remove from microwave and stir well. If still not melted, repeat again for 15 seconds.
  • Spoon melted white chocolate into the indent on top of each macaroon. Immediately top with three Brach’s Speckled Jelly Bean Eggs. Allow up to two hours for chocolate to set.


*You do not need to specifically measure the sweetened condensed milk, just pour most of it into your bowl, leaving approximately 2 TBSP in the can.
*Make sure to use a silicone baking mat (highly recommended) or if you don't have silicone baking mats, use parchment paper, sprayed with non-stick cooking spray. The sweetened condensed milk makes these quite sticky!
*Gently remove cookies from the baking sheets IMMEDIATELY after they come out the oven. If allowed to cool on the baking sheet, it’s likely they will stick. A thin spatula works best for this.


Calories: 170kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 133mg | Potassium: 89mg | Fiber: 1g | Sugar: 21g | Vitamin A: 45IU | Vitamin C: 0mg | Calcium: 82mg | Iron: 0.3mg