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Easter Macaroon Nests

Easter Macaroon Nests

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Happy Easter everyone! This year I really wanted to make some macaroon nests and fill them with chocolate eggs. They just look so cute and I love pretty much anything with coconut!  I experimented with the egg whites. The first batch was a runny disaster, as I didn't beat the egg whites enough and added the sugar at the beginning. So the next time I beat them without the sugar until they were stiff, and then gradually added the sugar. You want to be a bit light-handed with this step, as dumping the sugar in all at once will deflate the peaks, so the best way is to add it like a fine rain. I like to put the sugar in a measuring jug, so it's easy to pour little by little. This batch was a success, and I highly recommend toasting the coconut first, as it adds more flavour. These nests paired with chocolate eggs are pure bliss. Enjoy!

Ingredients:

4 cups shredded coconut (not desiccated)  temperature
4 large egg whites
1/2 cup granulated sugar
1 teaspoon vanilla
1/4 teaspoon salt

Mini chocolate eggs (I used M&M’s crispy speckled eggs)

Method:

  1. Preheat oven to 325 degrees Fahrenheit (160 degrees celsius). Line a baking sheet with parchment paper. Spread the coconut out in a single layer on the baking sheet. Bake for 5 minutes, then take out and stir to prevent burning, and bake for another 5 minutes. Set aside on a rack to cool.
  2. In a large bowl, beat the egg whites on high speed using an electric mixer until stiff peaks form. Gradually add the sugar and keep mixing for another 5 minutes. Mix in the vanilla and salt.
  3. Using a rubber spatula, gently fold in the toasted coconut.
  4. Using an ice cream scoop (about 4 tbsp), place the balls onto the baking sheet at least 2 inches apart and gently press your thumb in the centre to create a nest. Bake for 20 minutes or until lightly golden brown.
  5. Remove from baking sheet immediately and allow to cool completely on a rack. Once cool, fill each nest with mini chocolate eggs.

Note: Macaroon nests will keep covered at room temperature for 3 days or up to 5 days in the refrigerator.

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