Easter Egg Nests
Coconut macaroon nests filled with dulce le leche and chocolate
Equipment
- baking tray
- Mini muffin tray
- Mixing bowl
Ingredients
For the Coconut Macaroon
- 56 g shredded coconut
- 1 tbsp. white sugar
- 1 egg white
- ½ tsp vanilla extract
For the Filling
- ⅓ cup condensed milk
- 20 g chocolate
- 10 chocolate Easter eggs
Instructions
- Pre heat the oven to 100°C/212°F
- Mix together the egg white, coconut, white sugar and vanilla in a mixing bowl
- Grease a mini muffin tray with butter
- Spoon the coconut mixture into the muffin tray and use your fingers to push the mixture to create nest shaped in the tray
- Bake the nests in the oven for roughly 12-15 minutes, until the nests are golden brown and crispy
- In the meantime, pour the condensed milk into a saucepan and heat over a low flame
- Stir the condensed milk continuously to avoid any burning, until the milk turns golden brown and thickens
- Remove the nests from the tray and set onto a wire rack to cool. You can use a butter knife to help lift the nests
- Melt the chocolate over a Baine Marie or in the microwave
- Fill the coconut macaroon nests with the prepared caramel and chocolate. Finally top the nest with a chocolate egg and serve!