Coconut macaroon nests

Name: Coconut macaroon nests
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: Makes 12
Ingredients: 200g desiccated coconut (see tips); 150g condensed milk; Finely grated zest and juice ½ lemon; 1 large free-range egg white; 2 tbsp caster sugar; 100g white chocolate, melted; Chocolate mini eggs to decorate; You’ll also need…; Large baking sheet lined with non-stick baking paper

Easy
April 2019

Easy
April 2019

Makes 12
Hands-on time 15 min, oven time 10-12 min

Martha Collison’s brand new idea for Easter nests, using a coconut macaroon, are moreish so you’ll be forgiven for eating more than one.

She’s got some more great Easter recipes too; try her almond and cherry simnel cakes or chocolate nest cake showstopper.

Nutrition: PER MACAROON NEST

Calories: 217kcals
Fat: 14.5g (11.4g saturated)
Protein: 3.1g
Carbohydrates: 17g (16.8g sugars)
Fibre: 3.1g
Salt: 0.1g

Nutrition: per serving

Calories: 217kcals
Fat: 14.5g (11.4g saturated)
Protein: 3.1g
Carbohydrates: 17g (16.8g sugars)
Fibre: 3.1g
Salt: 0.1g

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Ingredients

200g desiccated coconut (see tips)
150g condensed milk
Finely grated zest and juice ½ lemon
1 large free-range egg white
2 tbsp caster sugar
100g white chocolate, melted
Chocolate mini eggs to decorate

You’ll also need…

Large baking sheet lined with non-stick baking paper

200g desiccated coconut (see tips)
150g condensed milk
Finely grated zest and juice ½ lemon
1 large free-range egg white
2 tbsp caster sugar
100g white chocolate, melted
Chocolate mini eggs to decorate

You’ll also need…

Large baking sheet lined with non-stick baking paper

Method

Heat the oven to 180°C/160°C fan/gas 4. Combine the desiccated coconut, condensed milk, lemon zest and juice in a bowl to form a thick paste (see tips). Set aside.
Put the egg white and a pinch of salt into a small mixing bowl and whisk to stiff peaks. Add the caster sugar, 1 tbsp at a time, whisking to form a glossy meringue.
Using a spatula in a figure of eight motion, fold the meringue into the coconut mixture until evenly mixed.
Divide the mixture into 12 even-size mounds on the prepared baking sheet, spaced a few centimetres apart. Use a teaspoon to indent
the centre of each mound, then use your fingers to form a nest shape. Bake for 10-12 minutes until the edges are just starting to brown.
Leave to cool briefly on the baking sheet, then transfer to a wire rack to cool completely.
Drizzle a little melted white chocolate into and over each nest, then add a few chocolate mini eggs.

Method

Heat the oven to 180°C/160°C fan/gas 4. Combine the desiccated coconut, condensed milk, lemon zest and juice in a bowl to form a thick paste (see tips). Set aside.
Put the egg white and a pinch of salt into a small mixing bowl and whisk to stiff peaks. Add the caster sugar, 1 tbsp at a time, whisking to form a glossy meringue.
Using a spatula in a figure of eight motion, fold the meringue into the coconut mixture until evenly mixed.
Divide the mixture into 12 even-size mounds on the prepared baking sheet, spaced a few centimetres apart. Use a teaspoon to indent
the centre of each mound, then use your fingers to form a nest shape. Bake for 10-12 minutes until the edges are just starting to brown.
Leave to cool briefly on the baking sheet, then transfer to a wire rack to cool completely.
Drizzle a little melted white chocolate into and over each nest, then add a few chocolate mini eggs.

delicious. tips

Use the best desiccated coconut you can afford for this recipe – we used Daylesford Organic (available from ocado.com).
If the coconut mixture feels a little dry (step 1), stir in another spoonful of condensed milk.
The nests will keep for up to 3 days in an airtight container.

Recipe By

Martha Collison

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