Coconut macaroons shaped like a bird's nest, filled with mini chocolate Cadbury eggs for Easter/Springtime. Theme them with black and orange jelly beans at Halloween or green and red M & M’s at Christmas.
Instructions
Preheat oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.
In a large bowl add the coconut, sweetened condensed milk and almond extract, stirring until evenly combined.
Place the egg whites in the bowl of your stand mixer (a regular bowl and hand mixer will work too) fitted with the whisk attachment. Beat the egg whites until medium peaks form. DO NOT OVER BEAT.
Gently fold the egg whites into the coconut mixture and use an ice cream scoop (about 4 tbsp) to scoop out balls. Place the balls on the parchment lined baking sheet at least 2 inches apart and gently press your thumb in the center to create a nest. Bake for 25 to 27 minutes, or until lightly golden brown.
Remove from baking sheet immediately to a cooling rack. Let cool completely.
Dip the bottoms of the coconut macaroon nests into the chocolate and place on a sheet of parchment paper to dry. Fill each nest with the chocolate eggs (or jelly beans) and top with a Peeps marshmallow chick. Enjoy!
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