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