Coconut macaroons nests, filled with melted chocolate and garnished with mini coated chocolate eggs
Author: Bowsessed
Recipe type: Dessert
Serves: 15
Ingredients
250g unsweetened, shredded coconut
40g granulated sugar
30g all-purpose flour (organic)
1 tsp vanilla extract
½ tsp almond extract (optional)
2 large egg whites (organic)
100g semi-sweet chocolate, chopped
mini chocolate candy eggs
Instructions
Preheat the oven to 175°C. Line a baking tray with parchment paper.
Combine shredded coconut, sugar, flour and vanilla and almond extract in a large bowl.
In a another bowl, beat the egg whites until soft peaks have formed. Using a spatula, fold in the coconut mixture until combined. If the mixture is too dry, add a few splashes of milk. Use a cookie scoop to form balls and place them on your prepared baking tray. Once you have all your cookie balls arranged, press the back of a spoon to create a well in the cookies. This can be a little tricky, therefore make sure that you hold the cookie in place while pressing down. Your cookies should now look like little nests. Bake the cookies for 10-15 minutes. Let them cool on a wire rack.
Melt the chocolate in a double boiler. Fill each coconut nest with 1-2 teaspoons of melted chocolate and chocolate candy eggs.
Notes
Keep the coconut nests in airtight containers, for up to a week.
Recipe by Bowsessed™ at https://bowsessed.com/coconut-easter-nests/