Almond Macaroon Nests

Almond Macaroon Nests

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TYMEGJUS3 0

"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. 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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Ingredients

35 m servings 146 cals
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Original recipe yields 36 servings

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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

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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.

Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets. Sift together the flour, baking powder and salt, set aside.
  2. 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. Divide the coconut into three separate containers. Color one portion red, one yellow, and leave one plain. Toss the colored coconut together with the plain. Roll cookie dough into walnut sized balls, roll the balls in the coconut mixture, then place them 2 inches apart onto the prepared cookie sheet. Press 1 candy into the center of each cookie.
  3. 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.

Reviews

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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.

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