Coconut macaroon nests

Method

1. 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.
2. 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.
3. Using a spatula in a figure of eight motion, fold the meringue into the coconut mixture until evenly mixed.
4. 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.
5. Leave to cool briefly on the baking sheet, then transfer to a wire rack to cool completely.
6. Drizzle a little melted white chocolate into and over each nest, then add a few chocolate mini eggs.