Today, I’m sharing the last item on my Easter Menu. Over the Christmas holidays, I shared our family Coconut Macaroon recipe. These Coconut Macaroon Nests are just a modified version of this easy and decadent dessert. I’ll be serving them on Sunday.
We’ve consumed a lot of coconut around here lately because of the Nut Free Honey Granola, but no one seems to mind! It really is best to let your eggs come to room temperature before you beat them. You can also place them in a plastic bag in warm – NOT HOT – water for a few minutes to speed the process.
- 28 oz sweetened shredded coconut (two bags)
- 14 oz sweetened condensed milk
- 2 tsp vanilla extract
- 2 extra large egg whites at room temperature
- ½ teaspoon salt
- Mini Chocolate Egg Candy
- Preheat the oven to 325 degrees F.
- Combine the coconut, condensed milk, and vanilla in a large bowl.
- Whip the egg whites and salt on high speed with an electric mixer fitted with the whisk attachment until you have medium-firm peaks.
- Gently fold egg whites into the coconut mixture.
- Drop the batter onto baking sheet lined with parchment paper with either a 1¾-inch diameter cookie or ice cream scoop, or 2 tablespoons.
- Using the back of the spoon, or your fingers, make a hollow place in the center like a bird's nest.
- Bake for 15 to 17 minutes, until golden brown.
- Let cool.
- Add three chocolate eggs.
Fold in the whipped egg whites
Aren’t these so sweet? They taste just a good as they look!
I hop you have a Happy Easter with the ones you love!