cinderellasapron These Coconut Macaroon Nests are not only adorable, but absolutely delicious. The macaroons are made using my bakery recipe to achieve soft, chewy, perfectly sweet coconut macaroons, with good quality creamy chocolate and my favorite Easter candy; Cadbury Mini Eggs. So perfect for Easter!
Spring Time Coconut Macaroons
Credit: cinderellasapron.com
Ingredients
- 1 cup sweetened condensed milk
- 1 large egg white
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 4 cups sweetened coconut flakes
- 1 cup semi sweet chocolate chips
- 1 teaspoon vegetable (or coconut) oil
- 1 bag Cadbury Mini Eggs
Directions
- Preheat the oven to 325 degrees F. Line 2 sheet pans with parchment. 2. In a large bowl, combine the sweetened condensed milk, egg white, vanilla, and salt. 3. Once mixed well, add in the coconut flakes, and stir until thoroughly combined. 4. *(I recommend spraying or greasing your hands with oil. This stuff is sticky!)* Scoop 2 Tbsp. of the mixture at a time onto the baking sheets. Roll and mold each into a puck. 5. Using the back of a teaspoon, press an indent into the center of each. 6. Bake for about 25-30 minutes, or until golden brown. Cool on the pans for 5 minutes, and then move to a wire rack. 7. Meanwhile, combine the chocolate a teaspoon of oil in a bowl. You can either melt your chocolate in a double boiler on the stove, or in the microwave, 15 seconds at a time, stirring in between. 8. Spoon a little chocolate into each indent in the nests. While the chocolate is still slightly warm, add 2 Cadbury eggs to each nest. 9. Store in the refrigerator for about an hour to allow the chocolate to set. For storage, keep them in an airtight container at room temperature for about 3 days. For longer storage, keep them in the refrigerator, or freeze them for up to 3 months. To thaw, place in a single layer at room temperature, and enjoy!
