BY: BRITTA GARSOW
Easter is coming up quick, and if you’re like me you like to celebrate every holiday with a themed dessert. For Halloween I made brownies with ghost Peeps and for Christmas I went with the always reliable gingerbread men.
However, Easter is a little tricky because most people have an Easter brunch. Brunch is a great, yet awkward, meal; you don’t know if you should be eating an omelet or a flavorful salad. The appropriate Easter Dessert can be hard to pinpoint for this reason. After a little thought, I decided to stick with a simple, festive dessert that’s light enough for this year’s Easter brunch. I’ve made these Coconut Macaroon Nutella Nests before, and have gotten rave reviews.
What you’ll need:
• 2/3 cup sweetened condensed milk
• 1 large egg white
• 1 ½ teaspoon vanilla
• 1/8 teaspoon salt
• 3 ½ cups sweetened coconut
• 1 cup Nutella
• M&M Eggs (or other Easter candy)
1. Preheat the oven to 325°F. Line a large baking sheet with parchment paper.
2. In a large bowl, stir together the sweetened condensed milk, egg white, vanilla extract, and salt. Stir until combined. Add in the coconut and mix well.
3. Scoop up about 2 tablespoons of the dough and place it on the prepared baking sheet.
Form the cookies into the shape of a bird nest by pressing down on a scoop with the center with your thumb.
4. Bake cookies for 17 to 20 minutes, or until slightly golden brown. Remove from the oven and press your thumb down in the center of the nests again.
5. Cool the cookies on the baking sheets for about 5 minutes or until they are firm.
Remove with a spatula onto a cooling rack or a plate. Cool completely.
6. Spoon about a tablespoon of Nutella into the center of each nest. Place 3 egg candies in the center of the each nest.
The process is easy and the macaroons turn out beautifully and taste wonderful. They are perfect for coconut lovers, and will be sure to satisfy your Nutella craving.