Thursday, April 2, 2015

What I Baked on Sunday

Easter Edition
These Coconut Macaroon Nests are the perfect addition to your Easter spread. Press the 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 before adding candies. 

Coconut-Macaroon Nests
Recipe from Martha Stewart Living

Cooking Spray
4 large egg whites
1/2 teaspoon coarse salt
1 package (14 ounces) sweetened flaked coconut
1 package mini Cadbury eggs or your favorite Easter candy


  • Preheat oven to 300 degrees. Coat mini muffin tins with cooking spray.
  • In a bowl, stir together egg whites and salt with a fork; mix in coconut. Drop 2 tablespoons of mixture into prepared tins.
  • Lightly press mixture into bottom and up sides of each cup. Bake until light golden on top, about 28-30 minutes. 
  • Let cool in tins on wire rack for 10 minutes, then run a knife around the sides to loosen. Lift out of cups; let cool completely. 
  • To serve, fill nests with 2-3 mini Cadbury eggs. 

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