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.
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
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.