Molly Yeh's Kid-Friendly Coconut Macaroon Nests Are the Perfect Make-Ahead Dessert for Easter

“They are so festive and joyous to look at, really fun to decorate with the kiddos and, of course, super tasty," says Yeh

When the snow melts and the birds start singing, Molly Yeh knows it is time to make her Coconut Macaroon Nests.

“I make these all the time in the spring because my family celebrates both Passover and Easter,” says the Food Network star, who serves these candy-topped treats at her restaurant Bernie’s in East Grand Forks, Minn. “They are so festive and joyous to look at, really fun to decorate with the kiddos and, of course, super tasty.”

Yeh uses sweetened condensed milk to make them "quite a bit denser than the average coconut macaroon," says the celebrity chef. "They should be crispy around the edges and chewy inside."

Best of all, "you can make them a day or two in advance, or even longer if you keep them in the fridge — which I love because it makes them even chewier!" she says.

Related: Simple Recipes You Can Make for a Comforting Easter Meal

Molly Yeh’s Coconut Macaroon Nests

¾ cup sweetened condensed milk (from 1 [14-oz.] can)

2 tsp. vanilla extract

½ tsp. almond extract

1 (14-oz.) pkg. sweetened flaked coconut

2 large egg whites

¼ tsp. kosher salt

2 oz. chocolate (any kind), chopped

Mini chocolate eggs or jumbo jelly beans

1. Preheat oven to 350°. Line 2 large rimmed baking sheets with parchment, and set aside. Stir together condensed milk, vanilla extract and almond extract in a large bowl until just combined. Stir in coconut until evenly coated; set aside.

2. In a separate bowl, beat together egg whites and salt with an electric mixer on high speed until stiff peaks form, 1 to 2 minutes. Fold egg whites into coconut mixture until just combined. Using a 2-inch small cookie scoop, scoop lightly packed balls (about 2 tablespoons each) of coconut mixture onto baking sheets, spacing 1½ inches apart. Flatten tops slightly, and create shallow divots in the center of each mound with either your thumb or the back of a rounded measuring spoon.

3. Bake in preheated oven until edges and tops are golden brown, 18 to 20 minutes, rotating baking sheets from top to bottom rack halfway through baking. Remove from oven; let cool on baking sheets, 5 minutes. Transfer to a wire rack to cool completely, about 15 minutes.

4. Microwave chocolate on high in 15-second intervals, stirring after each interval, until fully melted and smooth, about 1 minute total. Spoon about ½ teaspoon of chocolate into each divot; top with eggs. Let stand at room temperature, or chill in refrigerator until chocolate has set, about 20 minutes at room temperature or 10 minutes in refrigerator.

Makes: 16
Active time: 15 minutes
Total time: 45 minutes

For more People news, make sure to sign up for our newsletter!

Read the original article on People.