Easter Coconut Bird’s Egg Nests
By Sue Lau | Palatable Pastime
Once again it is time for Foodie Extravaganza, and this month’s theme is caramel. Since Easter is just around the corner, I thought I might do some macaroon cookies disguised as bird’s nest and fill them with caramel instead of the usual chocolate and top them off with some mini robin’s egg candies.
While they look really involved, they are pretty fast and simple to make. I gave them a “moderate ” difficulty only because the egg whites need to be beaten until stiff. With a stand mixer that comes together in about a minute. The only real word of warning I have is that when you go to put the robin’s eggs in them, do that while they are on the pan and not on the wire rack as the cookies are still a little soft and pressing down on them might squish them through the wires. Other than that, easy peasy.
Join me tomorrow when I share my recipe for Bumblebee Cookies for #FilltheCookieJar, which is slightly more involved, as those are made in stages allowing icings to dry in between, so it can be drawn out. But it’s a fun recipe, very crafty for the kids to make, provided they are old enough to handle the construction of the cookies, which a toddler won’t be able to handle easily (it’s more for kids 8-12 I think). But if you’d rather skip that part, the cookie base is quite simple and delicious on it’s own. Drop by to check out the details! Until then-
Easter Coconut Bird's Egg Nests
Makes 16 cookies
- 1 ounces sweetened flaked coconut
- 1/3 cup granulated sugar
- 1/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1 pinch salt
- 1/2 cup egg whites
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 16 caramel candy squares, unwrapped (Kraft)
- 1 bag malted milk candy mini robin’s eggs (Whoppers)
- Preheat oven to 350°F.
- Toss coconut (reserve 1/2 cup coconut for later) with sugar, flour, baking powder and salt in a mixing bowl.
- Shape caramels into flattened round disks and set aside.
- Beat egg whites in a stand mixer fitted with a wire whip until egg whites are stiff.
- Fold egg whites into coconut, mixing well.
- Add extracts to coconut dough and mix again.
- Divide dough into 16 pieces, roll into a meatball sized ball, and place on a parchment paper lined baking sheet.
- Flatten dough into a disk, and reshape edges if necessary. Sprinkle with the reserved coconut, pressing down lightly.
- Bake cookies for 12 minutes, then remove from oven and press the caramel into the center of each cookie.
- Return cookies to the oven and bake another 8-10 minutes or until coconut is lightly browned.
- Remove from oven and rest one minute on the pan,
- Press robin’s egg candies into the center of each cookie to fill up the nests (amount of candies needed may vary, but generally about 6 in each).
- Finish cooling cookies on a wire rack.
From the kitchen of palatablepastime.com
Foodie Extravaganza is a monthly party where bloggers come together to create recipes using the same ingredient. The host, this month it’s Kathleen from Fearlessly Creative Mammas, picks an ingredient from the website The Nibble. If you’re a blogger and would like to join in the fun, you can request to join on this Facebook page. Posting day is always the first Wednesday of the month. If you’d like to see past recipes, you can follow our Pinterest board too.
- Gooey Caramel Cake – Fearlessly Creative Mammas
- Easter Coconut Bird’s Egg Nests – Palatable Pastime
- Ooey Gooey Salted Caramel Cake – A Day in the Life on the Farm
- Caramel Apple Granola – Hardly a Goddess
- Caramel Apple Dip – Sew You Think You Can Cook
- Banana Chia Pudding with Date Caramel – Caroline’s Cooking
- Affogato – Vanilla Ice Cream With Espresso, Caramel Sauce And Salted Almonds – Sneha’s Recipes
- Fa’ausi (Samoan Coconut Caramel Bread) – Tara’s Multicultural Table