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Coconut macaroon nests recipe

Coconut macaroon nests recipe

21 ratings

These coconut macaroon nests are a lovely combination of mini eggs, condensed milk and desiccated coconut. Swap the milk chocolate for white or dark chocolate if you prefer something slightly less sweet. See method

  • Serves 12
  • 10 mins to prepare and 20 mins to cook, 5 mins to cool
  • 216 calories / serving
  • Freezable
  • Vegetarian
  • Gluten-free

Ingredients

  • 200g desiccated coconut
  • 200ml sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 large egg white
  • 100g milk chocolate, roughly chopped
  • 80g mini eggs

Perfect with:

Tesco Low Alcohol Cabernet Tempranillo 75ClLight and fruity notes from this low-alcohol Cabernet Tempranillo boost the delicate flavour of these macaroon nests Tesco Low Alcohol Cabernet Tempranillo 75Cl
Light and fruity notes from this low-alcohol Cabernet Tempranillo boost the delicate flavour of these macaroon nests

Each serving contains

  • Energy

    985kj
    216kcal     11%

  • Fat

    16g 23%

  • Saturates

    13g 63%

  • Sugars

    20g 22%

  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 19.7g Protein 3.8g Fibre 0.3g

Method

  1. Preheat the oven to gas 4, 170°C, fan 150°C. Line a baking tray with nonstick baking paper.
  2. Mix the coconut, condensed milk and vanilla in a large bowl with a wooden spoon until well combined. Put the egg white in a clean bowl and whisk with an electric whisk to stiff peaks. Using a metal spoon, fold half the egg into the coconut mix. Repeat with the remaining egg.
  3. Spoon 12 heaped tbsps of the mix onto the prepared baking tray in rounds (use your hands to shape them), leaving plenty of space between each one. Press an indentation into the centre of each. Bake for 20 mins until lightly golden and firm on the outside but still soft on the inside. Cool on the tray for 5 mins, then transfer to a wire rack to cool completely. If the indentations aren't very visible, press them down again while the macaroons are still warm.
  4. Melt the chocolate in a small heatproof bowl set over (but not touching) a pan of barely simmering water. Dip the base of each macaroon into the chocolate, then return to the lined baking tray, chocolate-side down. Spoon a little chocolate into each of the indentations and top with 2 mini eggs; allow to set at room temperature. Will keep in an airtight container for up to 3 days.

See more Easter recipes.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 2 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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