In 2019, the kids in our baking classes made Bird's Nest Coconut Macaroons. The toasted coconut, melted chocolate, and mini Cadbury eggs were a winning combination. The recipe is easy to do at home and kids love it!
Bird’s Nest Coconut Macaroons Makes 24
Ingredients: 4 egg whites 1 tablespoon sugar 1/2 teaspoon salt 1 teaspoon vanilla (optional) 1 package (14 ounces) sweetened flaked coconut
8 oz semi-sweet chocolate Mini Cadbury eggs for decorating
Directions: 1. Preheat oven to 300 degrees F. 2. Generously spray mini muffin pan with cooking spray and set aside. 3. In a large bowl, lightly whisk together the egg whites, salt, sugar, and vanilla to combine. 4. Then, with a fork, mix in the coconut until thoroughly coated with egg mixture. 5. Drop about 2 tablespoons of the coconut mixture into each prepared mini muffin cup. 6. Lightly press the mixture into the bottom and up the sides of each cup. (Use your thumb.) 7. Bake on middle oven rack for 28 to 30 minutes. (Loosely place a piece of aluminum foil over the top of the pan if the coconut starts to brown too quickly.) 8. Let the nests cool in the tins for about 10 minutes. Then run a knife around the edges of the muffin cups to loosen the nests. Carefully lift out the nests and allow them to cool completely. 9. Melt chocolate in the microwave for 30 seconds at a time, stirring until melted. Place chocolate into a ziplock bag and cut off a bottom corner, making a very small hole. Gently squeeze chocolate into the bottom of each nest and drizzle over the top as desired. 9. Before chocolate hardens, add 2 or 3 candy eggs to each nest and press them gently to secure. *Note: This recipe can also be made using a regular size muffin pan and with jelly beans, if desired.