Coconut Easter Nests

I love coconut macaroons but I am picky. Most, which are made with sweetened coconut, are too sweet but you need this type of coconut to give the macaroons their characteristic chewiness. Ones made with all unsweetened coconut are dry and have an odd crumbly texture. By combining both kinds of coconut you get the best of both worlds - a macaroon with the right look and chew from the sweetened long shred coconut and a wallop of coconut flavor without extra sweetness from the unsweetened. The sweet long shredded coconut, sometimes labeled as “angel flake” is easy to find in most supermarkets. You might have to search a little for the unsweetened. Look for coconut called “desiccated”; it will look almost finely ground. You can certainly make these macaroons without the candy-coated chocolate Easter eggs, but with them they become a seasonal treat. Yes, the “eggs” crack in the high heat oven, but I think they are even more interesting, giving them a just-about-to-hatch look. And by the way, this does not work with jelly beans. They form bubbles and become misshapen. Of course, if you want to say they are dinosaur or dragon eggs, that might work! From Easter menus and party ideas to the best Easter dinner, dessert, and cocktail recipes, we’ve got you covered. Find all this and more on The Daily Meal’s Easter Recipes & Menus Page.