3 egg whites, cold
1 cup sweetened, shredded coconut
1/2 teaspoon cream of tarter
liquid food coloring
candy eggs (Robin Eggs, Cadbury Mini Eggs, jelly beans)
Directions:
Preheat oven to 375. Line or grease 1 cookie sheet. In a medium bowl, beat together the egg whites and cream of tarter until the stiff peak stage, about 10 minutes. Meanwhile, place the coconut in a small ziplock bag with a few drops of food coloring. Shake or throw back and forth the bag until the color is evenly divided. When the eggs are at stiff peaks, fold in the coconut. Place 10 3 tablespoon mounds 1/2 inch apart on the cookie sheet. Bake 8-10 minutes or until just beginning to brown around the edges. Place candy eggs in the center of nests after they have cooled slightly.
My thoughts:
One of the best things of celebrating both Easter and Passover is that there is no shortage of seasonal foods to make. This year I ended up buying a bunch of egg shaped candy and thought it would be fun to make some little nests to show them off. I decided to tint the coconut green to compliment the garish pastel brightness I love about Easter. If you prefer your Easter treats kitsch-free, you can substitute toasted coconut for the tinted to make more realistic “nests” .
Have you ever tried Pandan leaf extract? That is so good mixed in with coconut nests and often has green food coloring in it. It is used often in Thai desserts.
No! I did have those Pandan chocolates from Vosges and I love them. I need to find some extract!
Always have to have coconut nest…very cute.