Gluten free coconut macaroon nests, filled with mini chocolate eggs. Shaped like a bird’s nest, this dessert is the perfect treat for Easter.
Coconut Macaroon Nests
Macaroons are sweet desserts and these coconut macaroon nests are quite easy to bake, which makes them very appealing. With Easter right around the corner it only seems fitting that we bake these treats today.
Ingredients
- 10 oz sweetened coconut flakes
- 5 large egg whites
- 5 tbsp granulated sugar
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- pinch of salt
- mini chocolate eggs
- cooking spray
How To Make Coconut Nests
To make these nests, coconut is mixed with egg whites and a touch of sweetness. Mold the mixture into a mini muffin pan to form nests. Bake until brown.
- Preheat oven to 300°F.
- Spray a nonstick a mini muffin tin with oil.
- Add egg whites, sugar and coconut flakes to a saucepan and cook over medium heat.
- Stir frequently until all the ingredients combine together, about 10 minutes.
- Once the mixture is sticky and moist, remove from heat and let sit for 5 mins.
- Add in almond and vanilla extracts.
- Cool down mixture about 10 minutes.
- Add mixture to muffin tin by the spoonful.
- Press mixture into the bottom and sides of each tin hole to make “nests”.
- Bake 25 minutes, or until sides are golden.
- Set aside and cool 15 minutes.
- Carefully remove from the tin and arrange the nests.
- Top each nest with two or three mini chocolate eggs.
How To Store Coconut Macaroon Nests
Store nests in an air-tight container for up to 5 days. After 5 day it is best to store coconut nests in the fridge to keep its’ moisture.
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Coconut Macaroon Nests
Ingredients
- 10 oz sweetened coconut flakes
- 5 large egg whites
- 5 tbsp granulated sugar
- 1/2 tsp almond extract
- 1`/2 tsp vanilla extract
- pinch of salt
- mini chocolate eggs
- cooking spray
Instructions
- Preheat oven to 300°F. Spray a nonstick a mini muffin tin with oil.
- Add egg whites, sugar and coconut flakes to a saucepan and cook over medium heat. Stir frequently until all the ingredients combine together, about 10 minutes.
- Once the mixture is sticky and moist, remove from heat and let sit for 5 mins. Add in almond and vanilla extracts. Cool down mixture about 10 minutes.
- Add mixture to muffin tin by the spoonful. Press mixture into the bottom and sides of each tin hole to make "nests".
- Bake 25 minutes, or until sides are golden. Set aside and cool 15 minutes.
- Carefully remove from the tin and arrange the nests. Top each nest with two or three mini chocolate eggs.
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