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Coconut Macaroon Nests with Chocolate Eggs
Coconut Macaroon Nests with Chocolate Eggs are a charming and delicious treat perfect for Easter or any springtime celebration. These delightful nests have a crispy exterior and a soft, chewy interior, adorned with chocolate eggs to complete the nest-like appearance. Here’s how to make them:
Ingredients
- - For the Coconut Macaroon Nests:
- 14 ounces (400g) sweetened shredded coconut
- 2/3 cup (130g) granulated sugar
- 4 large egg whites
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- - For Decoration:
- Small chocolate eggs (such as Cadbury Mini Eggs or any chocolate egg of your choice)
- Melted chocolate or chocolate ganache (optional, for securing the eggs)
Instructions
Making the Coconut Macaroon Nests:
1
Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat.
2
In a large bowl, combine the shredded coconut and granulated sugar.
3
Add the egg whites, vanilla extract, and salt to the coconut mixture. Stir everything together until well combined. The mixture should be moist and hold together when squeezed.
4
With damp hands, form the mixture into small mounds on the prepared baking sheet. Make an indentation in the center of each mound to create a nest-like shape. You can use the back of a teaspoon or your thumb to make the indentation.
5
Bake the macaroon nests in the preheated oven for 20-25 minutes or until the edges are golden brown and the nests are set.
6
Remove from the oven and allow the macaroon nests to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Decorating the Nests:
1
Once the coconut macaroon nests have cooled, place 2-3 small chocolate eggs in the center of each nest. If you find the eggs are not staying in place, you can use a small dab of melted chocolate or chocolate ganache as "glue" to secure the eggs to the nest.
2
Let the nests sit until the chocolate has set, if used.
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