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COCONUT CARAMEL EASTER EGG NESTS
Food & Drink
1 (14 ounce) package sweetened, flaked coconut
⅓ cup white sugar
6 tablespoons all-purpose flour
1 teaspoon baking powder
½ teaspoon almond extract
1 pinch salt
3 egg whites, room temperature
salted caramel sauce
chocolate candy eggs
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a large bowl, combine blend coconut, sugar, flour, baking powder, almond extract, and salt until combined.
Beat egg whites in a bowl of stand mixer until soft peaks form. Fold coconut mixture into egg whites until just combined.
Roll spoonfuls of coconut mixture between palms to golf ball size cookies and then flatten into a disk. Arrange on the prepared baking sheet.
Bake cookies in the preheated oven for about 10 minutes, and then open the oven and use the back of a spoon to create a well in the cookie and reshape it into a nest. Continue cooking until coconut is slightly golden and toasted, about 5-10 more minutes. Transfer to a wire rack to cool, 30 minutes.
Make some delicious salted caramel sauce (the recipe will make more than you need for these nests but there are lots of other things you can use it for).
Fill each well with caramel sauce and fill with 3-4 candy coated chocolate eggs.