Easy gluten free coconut macaroons shaped like a bird's nest, filled with mini chocolate Cadbury eggs – a tasty Easter treat!
Yield: 18 servings
3 from 1 vote

Coconut Macaroon Nests

Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Course: Dessert
Cuisine: American
Easy gluten free coconut macaroons shaped like a bird's nest, filled with mini chocolate Cadbury eggs – a tasty Easter treat!

Ingredients

  • 3/4 cup from 5 large egg whites
  • 6 tbsp granulated sugar
  • 10 oz sweetened coconut flakes (I used Baker's)
  • 1/2 tsp almond extract
  • 1/4 tsp vanilla extract
  • pinch of salt
  • cooking spray
  • 72 mini Cadbury chocolate eggs

Instructions

  • In a heavy saucepan combine egg whites, sugar and coconut flakes and cook over medium-low heat, stirring frequently until all the ingredients combine together, about 12 minutes. The mixture should be sticky and moist, not dry.
  • Remove from heat and stir in the almond and vanilla extracts.
  • Set aside and let it cool 10 minutes, should be warm.
  • Preheat the oven to 300°F. Spray a nonstick a mini muffin tin with oil.
  • Drop heaping tablespoons into the tin, lightly press mixture into the bottom and up the sides of the tin to make "nests" with the back of the measuring spoon.
  • Bake 22 to 25 minutes, or until golden.
  • Let it cool 10 minutes, then carefully remove from the tin.
  • Arrange the nests and top each with two mini chocolate eggs.

Nutrition

Serving: 2nests, Calories: 158kcal, Carbohydrates: 20g, Protein: 3g, Fat: 8g, Cholesterol: 2mg, Sodium: 25mg, Fiber: 1g, Sugar: 19g
Freestyle Points: 9
Points +: 4