Coconut Macaroon Nests Food
COCONUT-MACAROON NESTS
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
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.
CHOCOLATE MACAROON NESTS
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
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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