CTV Recipes
Search Recipes
Easter coconut macaroon nests
An adorable Easter treats made with sweetened coconut, and condensed milk and topped with hazelnut spread and chocolate candy eggs.
YIELDS
12
Ingredients
- 2/3 cup sweetened condensed milk
- 1 large egg white
- 1 1/2 teaspoons vanilla
- 1/8 teaspoon salt
- 3 1/2 cups sweetened coconut
- 1 cup chocolate spread
- Chocolate candy eggs, for garnish
Directions
- Preheat the oven to 325°F. Line a large baking sheet with parchment paper or a Silpat mat
- In a large bowl, whisk together the sweetened condensed milk, egg white, vanilla extract, and salt. Stir until combined. Add in the coconut and mix well
- With a spoon or cookie scoop, scoop up about two tablespoons of the coconut batter and place it onto the prepared baking sheet. Form the cookies into the shape of a bird's nest. Press down the centre with your thumb
- Bake cookies for 17 to 20 minutes, or until slightly golden brown. Remove from the oven and press your thumb down in the centre of the nests again- carefully, they will still be a bit hot!
- Cool the cookies on the baking sheets for about five minutes or until they are firm and set. Remove with a spatula onto a cooling rack. Cool completely
- Pipe about a tablespoon of your favourite chocolate spread in the centre of each nest. Place three egg candies in the centre of the nest. Finish decorating the nests and serve. Enjoy!
TIP: You can make these two to three days in advance. Store in an air-tight container on the counter. You can also freeze unfilled macaroon nests for up to three months. To defrost the macaroons, put them on a wire rack at room temperature for two to three hours to come to room temperature.
