On Friday, I posted that I didn’t really have much planned for Easter.
And then, I got a text from my friend LaDawn inviting me to their Easter festivities on Sunday. A friend’s Easter party?? Of course, I accepted!
When she asked me to bring dessert, I knew exactly what I was going to bring. I’d planned it already as part of my virtual Easter party, of course!
How can you resist these cute little coconut nests? I am a HUGE fan of macaroons, so you toss in some Cadbury mini eggs, and I’m totally in.
As a side note: There is a huge difference between Macaroons and French Macarons. The extra “o” means they’re delicious… the missing “o” is just eh…
Coconut Easter Macaroon Nests
3/4 cup (from 5 large) egg whites
6 Tbsp. granulated sugar
10 oz. sweetened coconut flakes
1/2 tsp. almond extract
1/4 tsp. vanilla extract
pinch of salt
72 mini Cadbury chocolate eggs
1. In a heavy saucepan combine egg whites, sugar, salt, 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. Remove from heat and stir in the almond and vanilla extracts. Set aside and let it cool 10 minutes, should be warm.
2. Preheat the oven to 300°F. Spray a nonstick a mini muffin tin with oil. 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.
3. Bake 22 to 25 minutes, or until golden. Let it cool 10 minutes, then carefully remove from the tin.
4. Arrange the nests and top each with two mini chocolate eggs.
CAL 158; CARB 20g; FAT 8g; PROT 3g; FIB 1g; WW Points Plus: 4