Meringue Easter Basket Cookies: Light, Crispy Dessert Recipe

Meringue Easter nests are a beloved classic, and here we’ve given them a playful twist: meringue Easter baskets. Each basket gets a delicate meringue handle and shredded coconut colored like Easter grass. These little baskets are perfect for spring gatherings and make a charming, edible centerpiece filled with your favorite candy eggs.

Below is a clear, easy-to-follow guide to make these meringue baskets at home.

Ingredients for Meringue Easter Baskets

Gather the following items before you begin:

• 2 egg whites (room temperature)
• 1/4 tsp cream of tartar (or 1/2 tsp lemon juice)
• 1/2 cup sugar
• Food coloring (optional, for baskets and bows)
• Piping bag with a large star tip
• White chocolate (for assembling)
• Shredded coconut
• Green food coloring
• Candy Easter eggs of your choice
• Parchment paper
• Cookie sheets

Making the Meringue Nests and Basket Pieces

Preheat your oven to 200°F (about 95°C).

Trace circles on the underside of parchment paper to use as a template for each basket base.

Using a stand mixer or hand mixer, beat the egg whites on medium until foamy, a few minutes. Add the cream of tartar (or lemon juice) and continue whipping.

Gradually add the sugar while whipping, then increase speed and beat until stiff peaks form and the meringue is glossy.

Fit a piping bag with a large star tip and transfer the meringue into it. Pipe mounds over the traced circles, starting from the center and spiraling outward. Build up the outer edge by piping around 2–3 layers to form the basket walls.

Pipe handle shapes (arched strips) and small bows directly onto the parchment as well. Pipe a few extras in case some pieces break during assembly.

Bake at 200°F for about two hours. After baking, turn off the oven and allow the meringues to cool inside for several hours. Cooling gradually helps prevent cracking from sudden temperature changes.

Preparing the Coconut “Grass”

While the meringues bake, tint shredded coconut to resemble grass. Place the coconut in a resealable plastic bag, add a few drops of green food coloring, and massage until evenly colored. Spread the dyed coconut on a baking sheet and let it dry briefly so it won’t make the meringues soggy.

Assembling the Baskets

Melt white chocolate and transfer it to a small piping bag or a plastic bag with a corner cut off. Dab a tiny drop of melted chocolate on each side of a meringue nest where the handle will attach. Press a meringue handle into the chocolate and let it set. Attach bows to the handle using another small dab of chocolate if you like.

Fill each basket with a small handful of the green coconut “grass,” then top with candy eggs.

Storing and Displaying

If you’re not assembling or serving immediately, store all meringue pieces (bases, handles, bows) separately in an airtight container at room temperature. Add handles and fill the baskets shortly before serving to keep them crisp.

Display the finished baskets on a cake stand or a long platter. They look especially pretty arranged at varying heights or clustered as a colorful centerpiece for your Easter table.

Suggested Easter Candies for Filling

Use any small egg-shaped candies you prefer. Popular choices include mini chocolate eggs, peanut butter candy eggs, marshmallow eggs, or caramel-filled robin’s eggs. Mix and match to create colorful, varied baskets.

Photos by Jeff Mindell

If you try these for your Easter celebration, please share a photo — they’d be so fun to see!