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.
Servings: 20 nests
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.