Coconut Macaroon Nests Recipes

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COCONUT-MACAROON NESTS



Coconut-Macaroon Nests image

Press this macaroon mixture into mini muffin tins to create bite-size baskets for your favorite Easter candies. For a chocolate version, fill each basket two-thirds full with melted chocolate (we used three ounces total) and let them set before adding candies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h

Yield Makes 24

Number Of Ingredients 4

Vegetable-oil cooking spray
4 large egg whites
1/2 teaspoon coarse salt
1 package (14 ounces) sweetened flaked coconut

Steps:

  • Preheat oven to 300 degrees. Coat mini muffin tins with cooking spray.
  • In a bowl, stir together whites and salt with a fork; mix in coconut. Drop 2 tablespoons of mixture into each prepared tin.
  • Lightly press mixture into bottom and up sides of each cup. Bake until light golden on top, 28 to 30 minutes.
  • Let cool in tins on a wire rack 10 minutes, then run a thin metal spatula around sides to loosen. Lift out of cups; let cool completely.

COCONUT MACAROONS



Coconut Macaroons image

Provided by Ina Garten

Categories     dessert

Time 35m

Yield 20 to 22 cookies

Number Of Ingredients 5

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt

Steps:

  • Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

CHOCOLATE MACAROON NESTS



Chocolate Macaroon Nests image

Made with chocolate pudding and flaked coconut, these Chocolate Macaroon Nests may be the moistest cookies you'll ever bake!

Provided by My Food and Family

Categories     Home

Time 55m

Yield 30 servings

Number Of Ingredients 6

1 pkg. (3.4 oz.) JELL-O Chocolate Flavor Instant Pudding
2-2/3 cups BAKER'S ANGEL FLAKE Coconut (7-oz. pkg.)
2/3 cup canned sweetened condensed milk
1/2 tsp. vanilla
90 mini jelly beans (about 1/2 cup)
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate

Steps:

  • Heat oven to 325ºF.
  • Combine dry pudding mix, coconut, milk and vanilla. Drop by heaping teaspoonfuls, 1 inch apart, into 30 mounds on parchment-covered baking sheets.
  • Bake 12 to 15 min. or until firm. Immediately transfer macaroons from baking sheets to wire racks; press 3 jelly beans into top of each. Cool completely.
  • Melt chocolate as directed on package. Dip bottoms of macaroons in chocolate; place on waxed paper. Let stand until chocolate is firm.

Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

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