The epitome of Easter cuteness, these chewy coconut nests are filled with a dark chocolate ganache that helps balance the sweetness. Find the little speckled chocolate eggs at your supermarket or wherever Easter eggs are sold.
Easter Coconut Macaroon Nests
The epitome of Easter cuteness, these chewy coconut nests are filled with a dark chocolate ganache that helps balance the sweetness. Find the little speckled chocolate eggs at your supermarket or wherever Easter eggs are sold.
Ingredients
- 1 397 gram tin sweetened condensed milk
- 2 egg whites
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 5 cups thread coconut
To finish
- 80 ml (⅓ cup) cream
- 100 grams dark chocolate roughly chopped (at least 60% cocoa solids)
- Small speckled chocolate Easter eggs
Instructions
- Preheat oven to 160 C and line baking trays with baking paper.
- Put the condensed milk, egg whites, vanilla and salt in a large bowl and mix well. Add the coconut and stir until combined.
- Use wet hands to roll golf-ball sized balls and place them on prepared trays. Press down gently then use your thumb to make a dent in the middle and form the cookie into a nest shape.
- Bake for 9-11 minutes or until they’re golden brown. Cool on the tray for 10 minutes before transferring to a wire rack.
- While the nests are cooking, make the ganache. Place the chocolate in a small bowl and heat the cream until almost simmering. Pour hot cream over chocolate and stand for 2 minutes. Stir until smooth then cool to room temperature.
- To assemble, spoon a little ganache into the middle of a cooled nest and top with a few little chocolate eggs. Once filled, nests are best eaten the same day.
Notes
Variation – Instead of ganache, fill your nests with Nutella, jam or curd.
Photography by Alice Arndell © 2013-2020. All rights reserved. Post may contain affiliate links.
