"Gluten free coconut macaroon nests, filled with mini chocolate eggs. This dessert is the perfect treat for Easter."
COCONUT MACAROON NESTS
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Prep time: 15mins
Cook time: 25mins
Recipe Card
ingredients
- 10 ounces sweetened coconut flakes
- 5 large egg whites
- 5 tablespoons granulated sugar
- 1/2 teaspoons almond extract
- 1/2 teaspoons vanilla extract
- 48 mini chocolate eggs
- salt
- cooking spray
Method
Step 1
Preheat oven to 300°F. Spray a nonstick a mini muffin tin with oil.
Step 2
Add egg whites, sugar and coconut flakes to a saucepan and cook over medium heat. Stir frequently until all the ingredients combine together, about 10 minutes.
Step 3
Once the mixture is sticky and moist, remove from heat and let sit for 5 mins. Add in almond and vanilla extracts. Cool down mixture about 10 minutes.
Step 4
Add mixture to muffin tin by the spoonful. Press mixture into the bottom and sides of each tin hole to make "nests".
Step 5
Bake 25 minutes, or until sides are golden. Set aside and cool 15 minutes.
Step 6
Carefully remove from the tin and arrange the nests. Top each nest with two or three mini chocolate eggs.