Sunshine Peach Coconut Nests

A bright and sunny tea time treat, these little coconut nests are sure to make every-bunny happy at your Easter brunch and/or Passover seder! We chose our new Sunshine Peach jam for ours - made with Niagara peaches, yuzu juice, and a splash of orange blossom water, this floral and citrusy preserve is perfectly paired with the rich, tropical flavour of shredded coconut.

-Makes 12-


1 1⁄2 cups sweetened shredded coconut

1⁄4 cup sweetened condensed milk

2 egg whites

1 tablespoon white sugar

1/4 teaspoon vanilla pinch of sea salt

1/2 teaspoon orange zest (more for garnish)

Kitten and the Bear Sunshine Peach jam

Coconut oil


  • Preheat oven to 300 degrees.

  • Separate egg whites from yolks, and whip the egg whites with sugar until they begin to form peaks.

  • In a large bowl, fold together shredded coconut, condensed milk, whipped egg white, orange zest, vanilla and a pinch of sea salt.

  • The mixture should be wet, sticky and able to sit up on a spoon as shown (but not dry.)

  • Generously spray or oil a mini muffin tin with coconut oil.

  • Spoon heaping teaspoons into the tin. With the back of a measuring spoon, press down the middles until they come up from the edges a bit. Wet the measuring spoon between each nest to prevent sticking.

  • Bake for 15-20 minutes, or until golden brown. While the macaroon nests are still hot from the oven, press down the middles again with the back of a wet measuring spoon, and allow to cool fully.

  • Spoon in a teaspoon of Sunshine Peach jam and garnish with fresh orange zest.

  • Enjoy!

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