Spring has finally arrived here in North Florida and it has me in the mood to do some baking! I love finding new and creative ways to make special treats for my kids. We have lots of birds nesting around our homestead and I was inspired by these little mamas to make bird nest cookies.

Coconut macaroon cookies are a classic cookie that can be made so many different ways. I wanted a gluten-free and dairy-free coconut macaroon recipe. I also wanted a coconut cookie that would be thick and chewy but hold its shape in order to make a nest. I found the right balance of ingredients for the perfect coconut macaroon nests.

One of my favorite flavor combinations is coconut and chocolate. Who doesn’t love a Mounds or Almond Joy candy bar, especially since they are both gluten-free? I knew that I wanted to smother these little coconut beauties in melted chocolate. By doing so, the coconut macaroons looked even more like real bird’s nests.

My kids had so much fun with me picking through the huge bag of Jelly Belly jelly beans to find all of the light blue ones. I bought the bag with 49 flavors, so it was fun to try the different colors and see if we could guess the flavors. It was a real treat for my kids. Jelly Bellys are also gluten-free, dairy-free,  Kosher, egg-free and vegetarian.


  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1/4 teaspoon pure almond extract
  • 1/2 cup granulated sugar
  • 2/3 cup gluten-free all-purpose flour (I like Pillsbury gluten-free)
  • 4 cups sweetened shredded coconut
  • 1 1/2 cups gluten-free/dairy-free mini chocolate chips
  • 2 teaspoons coconut oil, melted


  1. Preheat oven to 350 degrees.
  2. In a larger bowl with your mixer beat the eggs whites, cream of tartar and salt until foamy.
  3. Add the pure almond extract.
  4. Add the sugar one tablespoon at a time and continue to beat.
  5. Add the gluten-free flour one tablespoon at a time and continue to beat until stiff.
  6. Stir in the shredded coconut.
  7. Scoop out the batter using a medium-sized (1 1/2 tablespoons) cookie scoop and place on a parchment paper lined cookie sheet.
  8. Using the back of a rounded 1/2 teaspoon gently push down on the centers of the cookies to make a nest (you can also just use your finger).
  9. Bake for 18-20 minutes until the cookie edges start to turn golden brown. Please watch your cookies because all ovens are different.
  10. Remove from the oven and allow the cookies to cool completely before dipping them in the chocolate.
  11. In a microwave-safe dish melt the mini chocolate chips for 1-2 minute, 1 minute at a time. Remove and stir until the chips melt and are more smooth. If the chips are not fully melted put back into the microwave for another minute. Please watch the chips because all microwaves are different.
  12. Once the chocolate chips are fully melted add the melted chocolate chips and stir.
  13. Dip each top of the cookies into the melted chocolate.
  14. Allow the melted chocolate to dry a little before adding the jelly beans or your candy of choice.
  15. Store in an airtight container. (I like mine cold so I keep them in the fridge.)
  16. Enjoy!

thanks done share recipes to : https://www.mamaknowsglutenfree.com/coconut-macaroon-nests/

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