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-
Ingredients:
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
Method:
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!
