Best 2 Coconut Egg Nests Recipes
Coconut egg nests, also known as coconut macaroons, are a delightful and versatile treat that can be enjoyed as a snack or served as a dessert. These crispy on the outside, chewy on the inside cookies are made with a few simple ingredients and can be easily customized to suit your preferences. Whether you're a seasoned baker or a novice in the kitchen, this article will guide you through creating the perfect coconut egg nests that are sure to impress your family and friends.
Let's cook with our recipes!
NO BAKE CHOCOLATE COCONUT NESTS
These no bake chocolate coconut nests are such an easy Easter treat only require three ingredients: shredded coconut, chocolate chips and candy eggs!
Provided by Brittany Mullins
Categories Dessert
Time 12m
Number Of Ingredients 3
Steps:
- Preheat oven to 400°F. Spread the shredded coconut onto a baking sheet for toasting. Place in oven for 5-10 minutes, until coconut is a light golden brown color. Make sure to stay in the kitchen watch the coconut, as it can easily go from toasted to burnt. Alternately, you can toast the coconut in a pan on the stove-top.
- Let toasted coconut cool on baking sheet while melting chocolate. Add chocolate chips to a microwave-safe bowl and melt in 20-30 second increments until the chocolate is melted. Add cooled coconut and melted chocolate into a large bowl and toss to combine. Use a spoon or ice cream scoop to scoop about 2-3 Tablespoons of the coconut chocolate mixture onto a piece of parchment and shape into a nest. Top each nest with 2-3 eggs. Repeat with remaining ingredients.
- Let nests set at room temperature or place in the fridge or freezer to speed up the process. Store leftover nests in an airtight container at room temp for 4-5 days or in the fridge for longer storage. If you store them in the fridge, let sit for about 5-10 minutes before eating.
Nutrition Facts : ServingSize 1 nest, Calories 194 kcal, Sugar 14 g, Fat 14 g, Carbohydrate 19 g, Fiber 1 g, Protein 2 g
COCONUT-MACAROON NESTS
Press this macaroon mixture into mini muffin tins to create bite-size baskets for your favorite Easter candies. For a chocolate version, fill each basket two-thirds full with melted chocolate (we used three ounces total) and let them set before adding candies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Yield Makes 24
Number Of Ingredients 4
Steps:
- Preheat oven to 300 degrees. Coat mini muffin tins with cooking spray.
- In a bowl, stir together whites and salt with a fork; mix in coconut. Drop 2 tablespoons of mixture into each prepared tin.
- Lightly press mixture into bottom and up sides of each cup. Bake until light golden on top, 28 to 30 minutes.
- Let cool in tins on a wire rack 10 minutes, then run a thin metal spatula around sides to loosen. Lift out of cups; let cool completely.
Tips:
- Use fresh eggs for the best flavor and texture.
- Make sure the egg whites are at room temperature before whipping them. This will help them reach their full volume.
- Whip the egg whites until they are stiff peaks. This means that when you lift the whisk out of the bowl, the peaks of the egg whites will stand straight up.
- Fold the egg whites into the yolk mixture gently. Overmixing will deflate the egg whites and make the nests tough.
- Bake the nests at a low temperature for a longer period of time. This will help them to dry out and become crispy.
- Let the nests cool completely before filling them. This will help them to hold their shape.
- Fill the nests with your favorite fillings, such as whipped cream, fruit, or ice cream.
Conclusion:
Coconut egg nests are a delicious and versatile dessert that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. With a few simple tips, you can make perfect coconut egg nests every time.
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