Bird’s Nest Coconut Macaroons

Preheat oven to 350ºF. Line two baking sheets with parchment paper and set aside.

In a large bowl, mix together sweetened condensed milk, egg whites, coconut and all-purpose flour until well combined. Form dough into 2 tablespoon-sized balls (about the size of a golf ball) and place them on the prepared baking sheets. With damp hands, carefully press an indent into the middle of each cookie with your thumb to form a “nest” shape.

Bake macaroons for 14–16 minutes, or until edges are golden brown. Allow to cool on the baking sheet for 5 minutes before removing them carefully to a wire rack to cool completely.

Place chocolate in a microwave safe bowl and heat it at 50% power for 2–3 minutes, stirring every 30 seconds, until it is almost completely melted. Continue stirring the chocolate until it is fully melted. Dip the bottom of each cookie in the melted chocolate and place them (chocolate side down) on a piece of wax paper. Repeat with the rest of the cookies.

Drizzle tops of the cookies with more melted chocolate, if desired. Cover the indent of the nest with melted chocolate and place 3 mini eggs in it. Allow the chocolate to set.