Ingredients:
- 4 cups (packed) Sweetened Shredded Coconut
- 1 (14-ounce) can Sweetened Condensed Milk
- 2 Large Egg Whites (room temperature)
- 1/4 cup Granulated Sugar
- 1 teaspoon Pure Vanilla Extract
- 1/4 teaspoon Fine Sea Salt
- 1/2 cup Mini Chocolate Eggs, Jelly Beans, or Fresh Berries (for filling)
Instructions:
- Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, thoroughly combine the sweetened shredded coconut, condensed milk, vanilla extract, and salt. Stir until all the coconut is evenly coated and the mixture is sticky. Set aside.
- In a separate, clean medium bowl, whisk the room-temperature egg whites until foamy. Gradually stream in the 1/4 cup of granulated sugar while continuing to whisk. Beat until soft peaks form (the peaks should droop slightly when the whisk is lifted).
- Using a large rubber spatula, gently fold the whipped egg whites into the coconut mixture in two additions. The goal is to incorporate the air without deflating the whites completely. Stop stirring once just combined.
- Use a 1/4 cup scoop to portion the coconut mixture onto the prepared baking sheet, spacing them about 2 inches apart.
- Immediately after scooping, dampen your thumb or the back of a small, oiled spoon. Gently press down in the centre of each mound to create a deep indentation, forming the nest.
- Bake for 20 to 25 minutes, rotating the tray halfway through. The macaroons should be deeply golden brown around the edges and lightly golden in the centre.
- Remove the tray from the oven. If the nest indentations have puffed up, carefully re-indent them gently using the back of a spoon while they are still hot. Let the macaroons cool completely on the tray before handling.
- Once cooled and firm, gently lift the nests off the parchment paper. Fill each cavity with mini chocolate eggs, jelly beans, or your desired filling.
- Arrange on a platter and serve immediately.