Vegan coconut nests and colourful mini eggs, it can’t get much cuter than this!
Updated on March 24, 2017 with new photos.
Macaroon egg nests are a popular treat during Easter, so I wanted to recreate these novelty cookies, making them healthy, wholesome, and vegan. I began by making Raw Vegan “Mini Eggs” (note: updated photos do not feature homemade eggs); have you seen that post yet? Another brand-new Easter recipe that is so effortless, so tasty, and so good for you!
These Vegan Coconut Macaroon Nests are the best way to display those lovely mini eggs.
Slightly soft yet still chewy, a little sticky and a little sweet, these Vegan Macaroons are so yummy! I added a dash of cinnamon for a hint of something special. Ooh la la~ All my taste testers gave these macaroons two thumbs up. Chew especially loved them (I promise there is no bias-ness here!) and has already begged me to make her a personal batch. And maybe even requested a double batch… *ahem*
I got six or seven massive nests out of this recipe, like palm-size massive. When it isn’t Easter time, these can be shaped into two-bite mounds for traditional coconut macaroon cookies.
I wanted to make the filling a bit more special than just melted chocolate. Also because my chocolate chips contain milk, which is not vegan-friendly. So an avocado got transformed into a rich chocolate mousse, yummm~ No cook, instant, healthy, dark chocolate mousse. That’s what I’m talkin’ ’bout. I’m not a rawist or a vegan, yet I still love their recipes. Why? Because the recipes are always delicious, wholesome, and so flipping simple!
While the coconut flour is not an essential ingredient, it has an important role of soaking up extra liquid in the recipe. However, if you don’t have coconut flour on hand, extra shredded coconut or regular flour can be used as a substitute. The consistency should be dry enough so that liquid won’t seep out onto the baking tray, and stiff enough to hold it’s shape.
As mentioned on the About page, I consider myself a coconut fanatic; always on a mission to create and consume the most coconutty food out there. The pungent aroma, rich taste, and chewiness is what makes coconut so delightful. These charming Macaroon Nests exemplify all those traits and will sure earn you plenty of “oohs and ahhs” this Easter!
- ⅓ cup agave nectar*
- ½ cup coconut milk
- 3 tbsp coconut flour
- 1 ¼ cups unsweetened medium shredded coconut
- 2 tbsp sweetened large flaked coconut (or more unsweetened coconut)
- A pinch of pink salt
- 1 tsp vanilla
- A dash of cinnamon, optional
- ½ ripe avocado
- 2 tbsp agave nectar
- 1 tbsp coconut oil, melted
- ¼ cup cocoa powder
- 21 Raw Vegan "Mini Eggs"
- Preheat oven to 350⁰F and line a cookie sheet with a silicone mat or parchment paper.
- In a medium bowl, whisk together ⅓ cup agave nectar, coconut milk, and coconut flour until combined. Add shredded coconut, salt, 1 tsp vanilla, cinnamon and mix well.
- Using a muffin scoop, scoop 7 large mounds of macaroon mixture onto prepared cookie sheet. With your fingers, press an indent in the centre to make a nest shape.
- Bake in preheated oven for 20 minutes, or until slightly golden brown. Yields 7 large nests or 10 mini nests.
- While macaroons cool, prepare chocolate mousse by blending avocado, 2 tbsp agave nectar, coconut oil, and cocoa powder in a food processor.
- Once macaroons are cool, spoon a dollop of avocado mousse into the indentation and top with 3 Raw Vegan "Mini Eggs".
These Macaroon Nests aren’t complete without a trio of Raw Vegan “Mini Eggs”.