Coconut Macaroon Nests with Chocolate Eggs
Ingredients
- 3 cups sweetened shredded coconut
- 2/3 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 large egg whites
- 1/4 teaspoon salt
- 36 small chocolate candy eggs 3 per nest
Instructions
- Preheat the oven to 325°F and line a baking sheet with parchment.
- Stir the coconut, condensed milk and vanilla together until every strand of coconut is coated.
- In a separate clean bowl, beat the egg whites and salt until stiff, glossy peaks form.
- Gently fold the egg whites into the coconut mixture in two additions, keeping as much volume as possible.
- Scoop 1/4 cup mounds onto the baking sheet and press a shallow well into the center of each with the back of a spoon.
- Bake 16 to 18 minutes, until the edges are golden brown and the centers feel set but still soft.
- Let cool completely on the baking sheet, about 15 minutes, so they firm up enough to hold their shape.
- Press 3 chocolate candy eggs into the well of each nest just before serving.
Good to Know
Bake the nests a day ahead and store airtight at room temperature; add the chocolate eggs the morning of so they stay glossy.