Coconut macaroon nests
- April 2019
- Makes 12
- Hands-on time 15 min, oven time 10-12 min
Martha Collison’s Easter nests, which use a coconut macaroon mixture, are so moreish you won’t be able to stop at just one…
- 14.5g (11.4g saturated)
- 17g (16.8g sugars)
- 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
- 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.
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.
Rate & review
Or, how about...?
Italian dessert recipes
Ricotta filo tart with figs, rum and toasted coconut
Fresh figs always make an impressive dish. Place on top of a creamy rum and...