Description
These Coconut Macaron Cookie Nests are delightful bite-sized treats featuring a crispy, golden coconut exterior with a soft, chewy center. Topped with rich melted semi-sweet chocolate, these nests are perfect for a sweet snack or festive dessert.
Ingredients
Scale
For the Coconut Macarons
- 2 cups unsweetened shredded coconut
- 3 large egg whites
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
For the Filling
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper to prevent sticking.
- Whip Egg Whites: In a clean mixing bowl, whisk the egg whites until they form soft peaks, preparing them for incorporation with sugar.
- Add Sugar Gradually: Slowly add the granulated sugar while continuing to beat the egg whites until stiff, glossy peaks form, indicating the meringue is ready.
- Fold in Coconut and Vanilla: Gently fold in the shredded coconut and vanilla extract using a spatula, being careful to preserve the airy texture of the meringue.
- Form Cookie Nests: Use heaping tablespoons of the coconut mixture to scoop onto the prepared baking sheet, shaping each into a small nest with a well in the center for filling.
- Bake: Bake the cookie nests in the preheated oven for 15-20 minutes or until the edges turn golden brown, indicating they are crisp and cooked through.
- Add Chocolate Filling: After allowing the cookie nests to cool, melt the semi-sweet chocolate chips gently until smooth, then spoon the melted chocolate into the wells of each nest to complete the dessert.
Notes
- Ensure egg whites are free of any yolk to whip properly.
- Use unsweetened shredded coconut for best texture and flavor balance.
- Cool the nests completely before adding the chocolate to prevent melting it too much.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate based on preference.
- Store the finished cookie nests in an airtight container to maintain freshness.
