Easy Macaroon Cookie Nests

Easy Macaroon Cookie Nests

  • Total Time 30m

48 servings

  • 4 cups MOUNDS Sweetened Coconut Flakes, divided
  • 1 pouch (17.5 ounces) BETTY CROCKER Sugar Cookie Mix
  • 1/2 cup (1 stick) butter or margarine, softened
  • 1 egg
  • 1 to 1-1/2 teaspoons fresh grated orange peel (optional)
  • Green food color
  • 1 can (16 ounces) BETTY CROCKER Vanilla Frosting
  • CADBURY Mini Eggs


Heat oven to 375 degrees F. Tint coconut green following directions below; set aside.

Stir together cookie Mix, butter, egg, orange peel and a few drops green food color. Mix in 2 cups tinted coconut. Shape dough into 1-inch balls. Roll balls in remaining tinted coconut; place on ungreased cookie sheet. With thumb press indentation into center of each cookie.

Bake 10 to 12 minutes or until edges of cookies are lightly browned. Cool slightly; repress indentation with end of wooden spoon. Remove cookies from cookie sheet to wire rack. Cool completely. Store in airtight container.

Tint about 2/3 cup frosting with 2 to 3 drops green food color. Spoon about 1/2 teaspoon frosting into each indentation. Fill each ‘nest’ with 2 to 3 candy eggs.

Tip: Easy coconut tinting: Combine 2 teaspoons water and several drops of food color in large bowl or large re-sealable plastic food storage bag. Add 4 cups coconut. Toss with fork or shake plastic bag until coconut is evenly coated.

Recipe reprinted by permission of General Mills, Hershey. All rights reserved.

RecID 115