Coconut Macaroon Nests
Gluten free coconut macaroon nests, filled with mini chocolate eggs. This dessert is the perfect treat for Easter.
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.