Coconut Macaroons with Nutella


Happy Easter! I hope everyone is enjoying some quality family time, egg hunts and sweet treats! If you’re looking for a last-minute dessert, these macaroons are a quick, delicious cookie that everyone will love – even those who don’t love coconut.

Coconut Macaroons with Nutella


  • 2/3 cup flour
  • 5 cups coconut
  • 1/4 tsp. salt
  • 1 14 oz. can sweetened condensed milk
  • 2 tsp. vanilla
  • 1 cup Nutella
  • Cadbury milk chocolate eggs


  1. Preheat oven to 350F. Line cookie sheet with parchment paper and set aside.
  2. Combine flour, coconut, salt, sweetened condensed milk and vanilla in large bowl, until dough forms. Drop by spoonful onto prepared cookie sheet. Use your thumb or a spoon to make an indentation in the center to form a nest shape. Bake for 12-15 minutes.
  3. When completely cooled, fill each nest with 1-2 tsp. of Nutella and top with a few eggs.




Mom’s Macaroons


I’m not a huge fan of coconut, but these sweet, chewy treats are too tasty to pass up! I love the chocolate side… shocking, right?! My mom makes these chocolate-dipped coconut macaroons every year for Easter and they are always a crowd pleaser. Below is her recipe. Enjoy :)


  • 2 (14 oz.) bags sweetened flaked coconut
  • 1 (14 oz.) can sweetened condensed milk
  • 2 Tbsp. sour cream
  • 1 Tbsp. heavy cream
  • 1 1/2 tsp. vanilla
  • 12 oz. bittersweet chocolate, melted (or 12 oz. bag of chocolate chips)

How to:

  • Preheat oven to 325 degrees. Line baking sheet with parchment paper.
  • In a large bowl, mix together all ingredients (except the chocolate!!) until thoroughly combined.
  • Press dough into a soup spoon or small ice cream scoop and release onto baking sheet. Bake for 20 minutes then remove from oven and let cool.
  • Dip one side of each cookie in melted chocolate and place on a tray lined with wax paper. Refrigerate for 20 minutes before serving.