Coconut macaroons formed just like a bird’s nest, full of small chocolate Cadbury eggs. An tasty Easter time treat!
They were inspired with this month’s Martha Stewart Living magazine, but after using the recipe within the magazine, I figured it might taste better adapting it from the favorite coconut macaroon recipe rather. But instead of baking them on the cookie tin, you utilize a small muffin tin to produce the small nests. Fun to create using the kids!
Coconut Macaroon Nests
Servings: 18 • Size: 2 nests • Points +: 4 pts • Smart Points: 9
Calories: 158 • Fat: 8 g • Carb: 20 g • Fiber: 1 g • Protein: 3 g • Sugar: 19 g
Sodium: 25 mg (without salt) • Cholest: 2 mg
- 3/4 cup (from 5 large) egg-whites
- 6 tablespoons of granulated sugar
- 10 oz sweetened coconut flakes (I made use of Baker’s)
- 1/2 teaspoon almond extract
- 1/4 teaspoon vanilla flavoring
- pinch of salt
- cooking spray
- 72 small Cadbury chocolate eggs
Inside a heavy saucepan combine egg-whites, sugar and coconut flakes and prepare over medium-low heat, stirring frequently until all of the ingredients combine together, about 12 minutes. The mix ought to be sticky and moist, not dry. Remove from heat and stir within the almond and vanilla extracts. Put aside and allow it to awesome ten minutes, ought to be warm.
Preheat the oven to 300°F. Spray a nonstick a small muffin tin with oil. Drop heaping tablespoons in to the tin, gently press mixture in to the bottom or more the edges from the tin to create &"nests&" with the rear of the calculating spoon.
Bake 22 to 25 minutes, or until golden. Allow it to awesome ten minutes, then carefully remove in the tin. Arrange the nests and top each with two small chocolate eggs.