Description
These Coconut Macaron Cookie Nests are delightfully chewy and crispy cookies made with shredded coconut, whipped egg whites, and sugar. They are baked until golden and then filled with melted semi-sweet chocolate, creating a perfect balance of sweet, nutty, and chocolaty flavors. Ideal for an elegant dessert or tea-time treat, these nests are simple to make and sure to impress.
Ingredients
Scale
Cookie Nests
- 2 cups unsweetened shredded coconut
- 3 large egg whites
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
Chocolate Filling
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Whip Egg Whites: In a mixing bowl, whip the egg whites until soft peaks form, which means when you lift the beater, the peaks gently bend over.
- Add Sugar: Gradually add granulated sugar while continuing to beat the egg whites until stiff peaks form and the mixture becomes glossy and smooth, indicating it is properly aerated.
- Fold Ingredients: Gently fold the shredded coconut and vanilla extract into the whipped egg whites using a spatula, taking care not to deflate the mixture.
- Shape Nests: Scoop heaping tablespoons of the mixture onto the prepared baking sheet, shaping each mound with a small well or indentation in the center to hold the chocolate later.
- Bake Cookies: Bake in the preheated oven for 15-20 minutes or until the edges turn golden brown, signaling that the cookies are crisp and ready.
- Cool and Fill: Allow the cookie nests to cool completely. Meanwhile, melt the chocolate chips using a double boiler or microwave in short bursts, stirring frequently. Spoon the melted chocolate into the wells of each cookie nest as a luscious filling.
Notes
- Ensure egg whites are at room temperature for better volume when whipped.
- Do not overmix when folding in the coconut to keep the batter airy.
- Use parchment paper for easy removal and cleanup.
- Let cookies cool completely before adding chocolate to prevent melting and spreading.
- Store in an airtight container at room temperature for up to 3 days.
