Coconut Macaroon Nests

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Happy Easter!  I know I usually post on Sundays, but with Easter being tomorrow, I figured I’d give you a last minute (and quick!) recipe to make in case you’re scrambling for something.  This is also the last post I get to do from the house I grew up in – my parents are moving out within the week, but I did get to come home for one last holiday with everyone.  So I’m feeling a little sentimental.

The flip side of my parents moving this week is that there really isn’t much left in the house – so I had to actually go to a friend’s to borrow sugar and flour.  Oddly enough we had the rest of the ingredients on hand.  Why we had coconut and sliced almonds but no basics is beyond me.

This is a recipe I adapted from a cookie I tend to make around Christmas for my mom – coconut macaroons.  Then I saw on Pinterest all of these awesome nest cookies using mini Cadbury eggs (my favorite Easter candy) and I decided to combine the two.

First, combine the flour, sugar, and coconut in a bowl.  Baker’s sweetened coconut flakes actually come in a 2 2/3 cup bag, which is strangely convenient.

 

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Then, mix in the sliced almonds, egg whites, and vanilla and almond extracts.  The measuring cups were already packed, so I eyeballed the almonds, but the spoons fortunately were not.

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Then, using your hands (it’s sticky, but easier to shape this way), roll the mixture into balls and press your thumb in the middle to make a nest.  Put the cookies on a greased cookie sheet and bake at 325°F for 20-25 minutes, or until the coconut is golden brown.

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Transfer to a wire rack while still warm (and quickly if, like me, you didn’t happen to grease the cookie sheet) to cool completely.

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Time-saving tip: rather than melt chocolate in a double boiler, it’s just as easy to use those dipping chocolate tubs that you melt in the microwave.  I cheated this week and used this one:

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Put a spoonful of chocolate into the middle of each nest and add three mini eggs.  If you’re OCD like me, make sure each nest has 3 different colors.

I know this is a short post, but I don’t get to spend time with my whole family at once very often, so I’m off to do that!

Enjoy!

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Coconut Macaroon Nests

Ingredients:

  • 2 2/3 cups sweetened flaked coconut
  • 1/4 cup flour
  • 2/3 cup sugar
  • 4 egg whites
  • 1 cup sliced almonds
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • melted dark chocolate
  • Cadbury mini eggs

Directions:

  1. Combine the flour, sugar and coconut in a large bowl.
  2. Add the egg whites, almonds, vanilla extract and almond extract, mixing until sticky.
  3. Shape into balls and press a thumb in the middle to make nests on a greased cookie sheet.
  4. Bake at 325°F for 20-25 minutes, until the coconut is golden brown.
  5. Remove to wire rack to cool completely.
  6. Melt chocolate and put a spoonful into the center of each nest.
  7. Add three Cadbury mini eggs to each nest.
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