Prep time 20 minutes
Cook time 30 minutes
Yield: Serves or Makes 12
Heat the oven to 325°F. In a large mixing bowl, combine the coconut flakes, vanilla, and condensed milk until well mixed. Set aside.
Using a stand or hand mixer, whip egg whites and salt on high. Continue to whip until the whites form firm peaks.
Gently fold the egg whites into the mixing bowl with the coconut mixture.
Line baking sheets with parchment paper. Use a tablespoon to dollop 12 equally-sized drops of batter onto the parchment paper. Use a spoon to gently press the center of each dollop to form a nest. Place in the oven and bake for 28-30 minutes, or until golden.
Remove the macaroons from the oven and allow them to cool. In the meantime, place the chocolate and shortening in a microwave-safe bowl. Microwave the chocolate for 45-60 seconds, then mix until all the chips are melted.
Dip the bottoms of each macaroon in the chocolate and place on a cooling rack or parchment paper. Take the remaining chocolate and place a small dollop in the center of each nest. Immediately arrange 2-3 Cadbury Mini Eggs on each nest.
Allow the chocolate to cool, then serve.