4 large egg whites
pinch salt
1 1/2 cups granulated (white) sugar
2 cups shredded coconut
candy Easter eggs, jelly beans, etc.
Preheat oven to 325◦F. Line cookie sheets with parchment paper.
In a large bowl, beat the egg whites and salt until soft peaks form.
Gradually add the sugar, beating to stiff peaks.
Fold in the coconut.
Spoon tablespoons a few inches apart on prepared cookies sheets.
Bake for 15 minutes until just firm and golden.
Immediately press candies in the center as desired, then allow to cool before removing from cookie sheet.
This is a cute and really easy cookie recipe that resembles little Easter nests, depending on the type of candy you use. You could leave the centers plain, or press any type of candy, chocolate, fruit, or nut in the center to suit every occasion. Macaroons have a pleasantly crisp and chewy light texture.
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