Before macarons became a craze, there were macaroons.
While dainty French macarons have taken centre stage on Instagram feeds and patisserie counters, their rustic cousin – the macaroon – remains a comforting favourite.
Less fussy to make, these golden, coconut-laced bites evoke home baking at its best.
Macaroons charm with their chewy simplicity and nostalgic appeal.
The whole aesthetics of its craggy basket-like form screams of a bird’s nest and I simply could not resist turning them into something more fitting for the season: Easter macaroon nests.
Crisp on the outside, chewy in the middle, and with a pleasing crunch from toasted coconut, these dainty confections cradle a few chocolate eggs like little nests of spring joy.
These are perfect for Easter bake sales, tea tables or as a sweet treat after a Sunday roast.
These macaroon nests are a delightful addition to any Easter table.— Photos: ARIQ HIDAYAT/The Star
Like most macaroon recipes, this one relies on almond extract as the primary flavouring.
For the best flavour, always opt for natural almond extract over artificial almond essence.
The former is derived from real bitter almonds and lends a complex, slightly floral note that enhances the richness of the coconut and the cream cheese.
Artificial essence, on the other hand, often carries a sharp, synthetic edge that can overpower subtler flavours in your bake.
If you absolutely can’t avoid it, then perhaps half a teaspoon would be enough to flavour the dough.
For the texture and appearance of these nests, you need to use Hawaiian coconut flakes instead of traditional desiccated coconut.
Hawaiian coconut flakes are larger, slightly chewy and have a naturally sweet flavour that enhances the richness of the macaroon.
Available at most bakery supply shops, the flakes also give the nests a more rustic look.
Also, these toast beautifully in the oven, creating a crispier outer layer while keeping the inside soft.
With their crisp golden shells, chewy coconut interiors and indulgent chocolate centres, these macaroon nests are a delightful addition to any Easter table. Happy baking!
Macaroon nests
Ingredients
75g butter or margarine, softened
85g cream cheese, softened
150g castor sugar
1 egg yolk
1½ tsp almond extract
2 tsp orange juice
150g all-purpose flour
2 tsp baking powder
¼ tsp salt
200g sweetened coconut flakes
Garnish
100g sweetened coconut flakes
270g chocolate almonds
Directions
To prepare the dough, beat butter, cream cheese and sugar in a large mixing bowl until fluffy.
Add the egg yolk, almond extract and orange juice, and mix until smooth.
Sift together the flour, baking powder and salt, then gradually fold into butter mixture until well combined.
Stir in sweetened coconut flakes.
Cover and chill for one hour until firm enough to handle.
Preheat the oven to 180°C.
Line a baking tray with kitchen parchment.
For large nests, portion out the dough using an ice-cream scoop.
Shape into bowls, then roll in the remaining coconut flakes.
Place on the prepared tray and bake for 20 to 25 minutes, or until lightly golden.
Remove from the oven and immediately press three chocolate almonds into the centre of each cookie.
For smaller nests, take one-tablespoon portions of dough, shape into bowls and coat in the remaining coconut flakes.
Place on the tray and bake for 10 to 12 minutes, or until lightly golden.
Remove from the oven and immediately press a chocolate almond into the centre of each cookie.
Cool for one minute, then carefully transfer nests to a wire rack to cool completely.
More photos
The macaroon recipe ingredients.
Prepare the dough mix until it is light and fluffy.
Stir in sweetened coconut flakes.
Chilled dough should be firm enough to handle.
Shape dough into small bowls before baking.
Press three chocolate almonds into the centre of each cookie once these are out of the oven.
