When I smell toasted coconut and warm chocolate together, I get taken straight back to my grandma’s tiny kitchen where she made everything with the kind of love that stuck to your fingers (and then you licked them). As a kid I wanted nests of candy on every plate; she made simple coconut macaroons, scooped them into the muffin tin, and when they came out golden, she spooned a dollop of hazelnut spread into each center. Those sticky, crackly edges and the gooey Nutella middle felt like a secret hug. I still make these when I need something fast, comforting, and ridiculously shareable—and yes, you can totally eat three in a row without regret.
Quick Facts
- Yield: Serves 12
- Prep Time: 10 minutes
- Cook Time: 18–22 minutes
- Total Time: 30 minutes
Why This Recipe is Awesome
These Coconut Macaroon Nutella Cookie Nests pair a toasty, chewy coconut shell with a molten, hazelnut-chocolate center. They bake up with crackly, golden edges and a soft, chewy middle—then you fill the little crater with glossy Nutella. They feel fancy but they come together in a snap. Bonus: kids love making the “nests,” and adults love how one bite smells like a summer fair and tastes like dessert for breakfast.
Ingredients
For the Main Dish:
- 14 oz can sweetened condensed milk (about 1 2/3 cups)
- 4 cups sweetened shredded coconut (not desiccated)
- 1 tsp vanilla extract
- 1/8 tsp kosher salt
- 1 large egg (optional — for extra structure; you can omit if you prefer)
- 1 cup Nutella or other chocolate-hazelnut spread, warmed slightly for easier spooning
- 1/3 cup toasted hazelnuts, chopped (or mini chocolate chips) for garnish
- Flaky sea salt, pinch, for finishing (optional)
For the Sauce / Garnish (if applicable):
- Optional: 2 tbsp melted dark chocolate to drizzle
How I Make It
Step 1:
Preheat the oven to 325°F. Line a standard 12-cup muffin tin with paper liners or lightly grease the cups. In a large bowl, stir together the sweetened condensed milk, vanilla, and salt. Fold in the shredded coconut until everything looks evenly coated—no dry patches. If you use the egg, beat it in now to help bind the mixture. The batter will look glossy and feel slightly sticky.
Step 2:
Scoop about 2 tablespoons of the coconut mixture into each muffin cup. Press the center down with the back of the spoon to form a little well—think tiny bird’s nest. Don’t pack them too tight; keep the tops pebbly and uneven so they toast nicely. This step smells like toasted sugar already, and that smell will make you impatient in the best way.
Step 3:
Bake for 18–22 minutes, rotating the pan halfway if your oven runs hot. Watch for golden edges and a light toasty brown on the peaks. The centers should still feel slightly soft; they firm up as they cool. You’ll hear a gentle crackle as the coconut crisps at the edges—music to a baker’s ears.
Step 4:
Remove the nests from the oven and let them cool in the tin for 3–4 minutes. While still warm but not scalding, press the centers again with the back of a spoon if needed to deepen the well. Transfer to a wire rack to cool completely—this prevents soggy bottoms and keeps the nests crisp.
Step 5:
When the nests reach room temperature, spoon about 1 tablespoon of slightly warmed Nutella into each center. Sprinkle with chopped toasted hazelnuts or mini chocolate chips and a tiny pinch of flaky sea salt if you like contrasts. If you want a glossy finish, drizzle with a little melted dark chocolate. Serve right away or chill briefly to set the filling.
Pro Tips
- Use freshly toasted coconut for the best flavor. Toast 10 minutes at 325°F on a sheet pan, stirring once, until golden and fragrant.
- If your kitchen is humid, pop the filled nests in the fridge for 10–15 minutes to firm the Nutella so it doesn’t sink into the coconut.
- Warm the Nutella in 10-second bursts in the microwave and stir; it spreads and fills better when slightly runny.
- Make extra coconut mixture and freeze scoops on a sheet pan; transfer to a bag and bake straight from frozen—add 2–3 minutes to the bake time.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Nutella substitute: use peanut butter + 2 tbsp cocoa powder + 1–2 tbsp honey for a quick DIY chocolate spread (different flavor, same comfort).
- Dairy-free option: swap condensed milk for a 14 oz can of sweetened condensed coconut milk or use a mixture of 3/4 cup maple syrup + 1/4 cup coconut cream—texture will be slightly different but tasty.
- Gluten-free: this recipe already works—just verify your shredded coconut and Nutella (if needed).
- Nut-free: replace Nutella with sunflower seed butter + 1 tbsp cocoa for a safe swap; flavor shifts but texture remains indulgent.
Variations & Tips
- Orange zest and dark chocolate: add 1 tsp orange zest to the batter and fill with dark chocolate ganache for a citrusy twist.
- S’mores version: press a mini graham cracker into the bottom of each nest before baking and top with a toasted marshmallow and a square of chocolate.
- Almond Joy-style: add 1/2 cup chopped roasted almonds to the coconut mix and top with milk chocolate chips.
- Spicy kick: stir 1/8 tsp cayenne into the Nutella for a subtle heat that plays nicely with the coconut sweetness.
- Party platter: make mini nests using a mini muffin tin; reduce bake time to 12–15 minutes.
- Make it boozy: fold 1 tbsp rum or bourbon into the Nutella for adult-only treats.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Store baked nests without the Nutella in an airtight container at room temperature for up to 3 days. Fill with Nutella just before serving to keep centers glossy. For longer storage, freeze baked nests up to 1 month and thaw on the counter before filling.
- Can I double the recipe?
- Sure thing. Use two muffin tins and rotate racks halfway through baking if your oven can’t fit both. Watch the first batch’s timing and adjust the second accordingly.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for golden edges and lightly toasted peaks. The centers should feel slightly soft but not wet; they firm as they cool. If the tops brown too quickly, lower the temperature by 10–15°F and bake a touch longer.
- What if I don’t have ingredient X?
- No sweat—use sweetened shredded coconut if you don’t have unsweetened, swap Nutella for any chocolate-hazelnut spread, or try a simple chocolate-peanut butter mix as noted above.
How I Like to Serve It
I serve these nests warm on a small dessert platter with coffee or a glass of cold milk—perfect for after-dinner treats, potlucks, or holiday cookie trays. They work as hostess gifts stacked prettily in a box, and kids love them on birthday dessert tables. In winter, the combo of toasted coconut and warm Nutella feels like a tiny holiday miracle; in summer, they pair beautifully with fresh berries.
Notes
- Store unfrosted nests in an airtight container at room temperature for up to 3 days, or freeze up to 1 month.
- Reheat filled nests for 5–7 seconds in the microwave to soften the Nutella before serving if desired.
Final Thoughts
Closing: These Coconut Macaroon Nutella Cookie Nests make baking feel playful and effortless—go on, whip up a batch and treat yourself (and anyone lucky enough to be nearby) to something wonderfully simple and sticky-sweet.