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lemon curd filled coconut macaroon easter nests

Lemon Curd Coconut Macaroons Easter Nests

These Lemon Curd Coconut Macaroons Easter Nests are the best spring treat for Easter and Mother’s Day! Soft and chewy thanks so sweetened condensed milk and, topped with an easy homemade lemon curd. A delicious spring or summer treat!
Course Dessert, Snack
Cuisine American
Keyword coconut macaroons nests, lemon curd Easter desserts
Cook Time 25 minutes
Total Time 25 minutes
Servings 20
Calories 199 kcal


  • 3/4 cup sweetened condensed milk
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon salt
  • 1 tsp ground ginger
  • 1/2 teaspoon lemon zest
  • 1 14 oz bag sweetened shredded coconut
  • 3 large egg whites


  • lemon curd see notes


  1. Preheat oven to 325 degrees F.
  2. Line 2 baking sheets with parchment paper or silicone baking mats.
  3. In a bowl, combine sweetened condensed milk, salt, vanilla, 1/2 teaspoon lemon zest and coconut. Mix until combined.

  4. With a mixer, beat the egg whites until stiff peaks form. Gently fold the egg whites into the coconut mixture.

  5. Using a tablespoon or medium-sized cookie scoop, drop the mixture onto the lined baking sheets about 1-inch apart.
  6. Taking the back of a teaspoon or your finger, press down the center of the mixture to form nest.
  7. Bake for 20-25 minutes. Let cool on wire racks.
  8. Once macaroons have baked and cooled, spoon about 1 teaspoon of curd in the center of each macaroon.

Recipe Notes

For the lemon curd, use storebought or make your own using my sugar-free lemon curd recipe