Easter Coconut Chocolate Nests
Ingredients
- 3 large egg whites
- 1/4 cup white sugar
- Zest of 1 lemon
- 2 cups freshly grated coconut or packaged coconut
- 1 tbsp almond flour
- 1/4 cup coconut flour
- 2 tbsp coconut milk or preferred milk
- White chocolate
- Mini gluten-free chocolate eggs
Preparation
Preheat the oven to 350°F and line a large baking sheet with parchment paper.
Grate the fresh coconut or use dried.
Zest the lemon.
Separate the egg whites from the yolks and add the sugar to the egg whites. Beat for about 1 minute, until foamy.
Add coconut, almond flour, coconut flour and lemon zest to the egg whites and mix well.
Use a large cookie dough scoop, to pick up the dough and drop it onto the parchment paper. With the back of the spoon form an indent for the “nest” shape.
Bake the nests for 14-16 minutes, or until the edges are golden brown.
Allow the nests to cool on the baking sheet before removing them carefully to a wire rack. If you move them while warm they will break.
Melt the chocolate in a double boiler and add to the nests before topping with the chocolate eggs.
