Coconut Macaroon Nests
Simple gluten-free coconut macaroons crafted into delightful bird's nests, each one brimming with mini Cadbury chocolate eggs – a delightful treat perfect for Easter!
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Ingredients
- 3/4 cup from 5 large egg whites
- 1/4 tsp vanilla extract
- pinch of salt
- cooking spray
- 72 mini Cadbury chocolate eggs
- 10 oz sweetened coconut flakes
- 1/2 tsp almond extract
- 6 tbsp granulated sugar
Instructions
- 1
In a sturdy saucepan, mix together the egg whites, sugar, and coconut flakes. Cook over medium-low heat, stirring often until the ingredients meld into a cohesive mixture, which should take around 12 minutes. The final consistency should be sticky and moist rather than dry.
- 2
Take the saucepan off the heat and incorporate the almond and vanilla extracts, mixing well.
- 3
Allow the mixture to cool for about 10 minutes; it should still be warm to the touch.
- 4
While the mixture cools, preheat your oven to 300°F. Lightly coat a mini muffin tin with nonstick spray.
- 5
Spoon generous tablespoons of the mixture into the tin, using the back of the measuring spoon to gently press the mixture down and up the sides, forming "nests."
- 6
Bake for 22 to 25 minutes, or until the nests turn a beautiful golden brown.
- 7
Once baked, let the nests cool in the tin for 10 minutes before carefully lifting them out.
- 8
Arrange the nests on a serving platter and place two mini chocolate eggs on top of each one.