I’m going to my in laws for Easter and wanted to make a festive and easy treat to take for the weekend. Julia and I brainstormed for a bit and decided upon coconut macroons. These were quick, easy, and inexpensive plus gluten and dairy free to boot! (If you need completely dairy free just substitute the chocolate eggs for jelly beans)
♥Hippity Hoppity Easter’s On It’s Way♥
Coconut Macaroon Nests
-4 c sweetened shredded coconut
-4 egg whites
-1/2 c sugar
-1/2 tsp vanilla extract
-1/4 tsp almond extract
-parchment or non-stick spray
-Cadbury mini eggs for decoration
Preheat your oven to 350º and toast the coconut on a baking sheet for 5-7 minutes or until very slightly golden. Let the coconut cool while you prepare your egg whites. Whisk them for 1-2 minutes or until frothy; then add the sugar and vanilla and almond extracts and whisk until the sugar is completely dissolved, about 5 more minutes.
Place parchment or cooking spray (we used coconut oil spray) on your baking sheet and then spoon the coconut mixture on using about 2 tablespoons per nest. Don’t worry too much about the shape of them now–we’ll take care of that later! Bake them for 8 minutes and then remove from the oven. At this point, use a spoon or your fingers to first form the clumps into little circles and then press in an indention for the nests. Return it to the oven and bake for another 10-15 minutes or until the coconut is nicely toasted. Remove them from the oven and let them cool completely before decorating with the chocolate eggs. Enjoy!