Martha Collison’s Easter nests, which use a coconut macaroon mixture filled with Mini Eggs, are so moreish you won’t be able to stop at just one…
Martha’s got some more great Easter recipes too; try her almond and cherry simnel cakes or chocolate nest cake showstopper.
Join ExtraDelicious to unlock Cook Mode
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
Join ExtraDelicious to unlock Cook Mode
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.
Nutrition
- 217kcals Calories
- 14.5g (11.4g saturated) Fat
- 3.1g Protein
- 17g (16.8g sugars) Carbs
- 3.1g Fibre
- 0.1g Salt
Rate and review
Rate
You must be logged in to rate a recipe, click here to login.
Reviews
Really easy to make! I used melted milk chocolate instead of white chocolate, and it was still delicious. Tip: dampen your finger tips with a touch of the lemon juice or a bit of water when shaping your nests. No stickiness!
Leave a comment, question or tip