we’ve got this thing that really grinds our gears. you know those cute little french cookies that are having such a moment right now? macarons? well they’re fuckin adorable, and come in a million pastels colors, and we’re as enamored by them as the next chick. but we’re not here to talk about those today. as an easter gift from us to you, today we’re talking about macaroons. note the double ‘o’ situation. and the fact that they are pronounced mack-uh-ROONS. and the fact that they are little stacks of coconut that have absolutely nothing to do with their much fancier parisian cousin the mack-uh-RONE, which has just a single ‘o’ situation

but we aren’t talking about juts any ol’ macaroons. we are talking about these precious little easter ones in the shape of nests that hold delicious cadbury chocolate eggs. read on to learn how to make these cute little suckers so you can run around correcting everyone’s cookie pronunciation on easter!

easter macaroons cookie recipe



  • 3 cups sweetened shredded coconut
  • 4 large egg whites
  • ½ sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 bag cadbury chocolate eggs
  • frosting or nutella (optional)


  1. preheat oven to 350°
  2. with a whisk or electric mixer, beat egg whites, sugar, and extracts until mixture is frothy
  3. fold the coconut into the egg white mixture and stir until coconut is evenly moistened
  4. drop macaroons by heaping tablespoonfuls onto parchment covered cookie sheet, being careful to space them at least 1″ apart
  5. using a teaspoon, create little ‘nest’ indentations in each cookie so your cute little pastel eggs have somewhere to live
  6. bake macarons for about 15-20 minutes, or until they just start to turn golden brown
  7. cool and coat each ‘nest’ indentation with either a tiny bit of frosting or (our favorite!) nutella. this will act as a glue for your chocolate eggs
  8. place 2-3 chocolate eggs in each cookie nest