Name: Coconut macaroon nests
Prep time: 20 min
Cook time: 11 min
Total time: 31 min
Ingredients: Nests; 397 gram tin sweetened condensed milk; 2 egg whites; 2 teaspoon vanilla extract; 1/2 teaspoon salt; 5 cup thread coconut; Ganache; 100 gram dark chocolate, roughly chopped; 1/3 cup cream; small speckled chocolate easter eggs to serve

Coconut macaroon nests

The epitome of Easter cuteness, these chewy coconut macaroon nests are filled with a dark chocolate ganache that helps balance their sweetness. Find the little speckled chocolate eggs at your supermarket or wherever Easter eggs are sold.

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Makes 20

Prep

20M

Cook

11M

Total

31M

Ingredients

Nests

397 gram tin sweetened condensed milk

2 egg whites

2 teaspoon vanilla extract

1/2 teaspoon salt

5 cup thread coconut

Ganache

100 gram dark chocolate, roughly chopped

1/3 cup cream

small speckled chocolate easter eggs to serve

Method

Nests

1.Preheat oven to 160°C. Line baking trays with baking paper.

2.Put the condensed milk, egg whites, vanilla extract and salt in a large bowl, then mix well. Add coconut and stir until combined.

3.Use wet hands to roll golf ball-sized balls and place them on prepared trays. Press down gently, then use your thumb to make a dent in the middle and form the cookie into a nest shape.

4.Bake in the oven for 9-11 minutes until golden brown. Cool on the tray for 10 minutes before transferring to a wire rack.

Ganache

5.While the nests are cooking, make the ganache. Place the chocolate in a small bowl and heat cream until almost simmering. Pour hot cream over chocolate and stand for 2 minutes. Stir until smooth, then cool to room temperature.

6.To assemble, spoon a little ganache into the middle of a cooled nest and top with a few little chocolate eggs. Once filled, nests are best eaten the same day.

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Ingredients

Method

Nests

Ganache

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