1 bag 14 ounces sweetened shredded coconut
7/8 cup sweetened condensed milk*
1 teaspoon almond extract
2 large egg whites
1/4 salt
Vegetable spray
* 7/8 is just shy of the whole can. It may seem trival and I thought so too, but it does make the difference. I was like I’ll just use the whole can. They still turned out delicious just gooerier. I made them again following the recipe and behold the perfect macaroon was baked .

Coat muffin pans with vegetable spray. Set aside.
Mix together coconut,sweetened condensed milk and almond extract. Set aside.
Beat the egg whites and salt in an electric mixer on high until stiff peaks form**. Use a rubber spatukla to gently fold in the egg whites into the coconut mix.
Spoon coconut mixture into muffin pans, about 2 tablespoons. Press the coconut down with spoon to hollow out and ride up the sides (the nest). Bake on middle rack for abut 25 minutes until browned. Take out of the oven and let stand for an addional 10 minutes before gently removing from pans to wire rack to cool completely.

These are great for kids of all ages to do.
Add your favorite malted eggs or jellybean.
You can also add chocolate. After the macaroons have cooled add melted chocolate to nest let set before adding candies.

** stiff peaks : the whites will hold to the beater or whisk..(pic below)
*** i rotate the sheets half way through but not required.
Let cool on sheets for one minute then tranfer to cooling racks.

You can always double the ingredients for more nest.