Almond Macaroon Nests

Almond Macaroon Nests

TYMEGJUS3

"This is a tradition at Easter in our family! A delicate butter cookie, decorated with colored coconut to look like a little nest and filled with chocolate covered almonds or peanuts."
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Ingredients

1 h servings 146 cals
Serving size has been adjusted!
Original recipe yields 36 servings

Nutrition

  • Calories:
  • 146 kcal
  • 7%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 117 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets.
  2. Sift together the flour, baking powder and salt; set aside. In a medium bowl, cream together the butter, cream cheese, and sugar until smooth. Stir in the vanilla, then gradually beat in the dry ingredients.
  3. Divide the coconut into three separate containers (see Cook's Note). Color one portion red, one yellow, and leave one plain. Toss the colored coconut together with the plain.
  4. Roll cookie dough into walnut-sized balls, then roll the balls in the coconut mixture. Place them 2 inches apart onto the prepared cookie sheet. Press 1 candy into the center of each cookie.
  5. Bake for 12 minutes in the preheated oven, then remove from the oven and press 2 more candies into the center of each cookie. Return to the oven to continue baking for another 4 to 5 minutes, until golden brown. Cool cookies on the baking sheet for a few minutes before removing to a wire rack to cool completely.

Footnotes

  • Cook's Note:
  • I like to color the coconut by placing it into a jar with the food coloring. Just close the lid and shake until colored. No messy hands!

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Reviews

Read all reviews 5
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These cookies were a hit with my family. They liked my use of mini jelly beans in place of the chocolate nut, too.

So clever! They taste great! I used M&Ms chocolate covered peanuts, and they work marvelously, without falling out of the nests.

Clever idea for a really cute holiday cookie. My husband is diabetic so I made the macaroons with unsweetened coconut and Splenda -- used 62% chocolate for the "glue". M&M's were a small indul...

I made these today and followed the recipe exactly except I used 1/2 tsp vanilla extract and 1/4 tsp almond extract. I didn't color the coconut which I wish I would have. They taste fine but th...

Great recipe but these are not Almond macaroons - they are coconut butter cookies.

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