Coconut Macaroon Nests
Easy gluten free coconut macaroons shaped like a bird's nest, filled with mini chocolate Cadbury eggs – a tasty Easter treat!
Foto: Skinnytaste
Ingredients
- 3/4 cup from 5 large egg whites
- 6 tbsp granulated sugar
- 10 oz sweetened coconut flakes (I used Baker's)
- 1/2 tsp almond extract
- 1/4 tsp vanilla extract
- pinch of salt
- cooking spray
- 72 mini Cadbury chocolate eggs
Steps
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In a heavy saucepan combine egg whites, sugar and coconut flakes and cook over medium-low heat, stirring frequently until all the ingredients combine together, about 12 minutes. The mixture should be sticky and moist, not dry.
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Remove from heat and stir in the almond and vanilla extracts.
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Set aside and let it cool 10 minutes, should be warm.
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Preheat the oven to 300°F. Spray a nonstick a mini muffin tin with oil.
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Drop heaping tablespoons into the tin, lightly press mixture into the bottom and up the sides of the tin to make "nests" with the back of the measuring spoon.
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Bake 22 to 25 minutes, or until golden.
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Let it cool 10 minutes, then carefully remove from the tin.
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Arrange the nests and top each with two mini chocolate eggs.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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