A couple months ago, Oh Nuts! sent me some jordan almonds and said create. I held on to them idealess for many weeks too long. Of course Easter eggs seemed like the obvious answer. Ombre? Everyone’s doing it. So I removed some of the color from the egg with a wet q-tip. The results were subpar. Speckled, speckled, speckled—I could hear them chanting in the background. With an extra toothbrush and some blue food coloring, they quickly became robin’s eggs.
And now all they needed was a nest to call home. Back to the drawing board. Pinterest. Google. And finally, Sylvie’s blog—Gourmande in the Kitchen. Coconut Macaroons deconstructed would make for the perfect little nest. A couple tries later, and they were cute, nesty, and festive. Kid-friendly. Adult approved.
- Preheat oven to 400°. Lightly spray mini muffin pan. Set aside.
- In a bowl, combine egg white, honey, vanilla extract, and salt. Add in coconut until evenly moistened. honey measuring tip
- Add about a tablespoon of the mixture into each of the tins. Press coconut mixture against the side of the tin to create a nest, making sure the coconut reaches to the top. The middle should be hollow.
- Bake for 12-14 minutes. Macaroons will puff a bit.
- Meanwhile, lay almonds out on a covered surface. Add a drop of blue food coloring into a bowl with a splash of water. Using the bristles of a tooth brush, spray the eggs. Allow to dry before using.
- Remove nests from oven. Allow pan to cool. Carefully remove with a thin knife, separating from the edge (not so kid friendly). Note—macaroons will not come out perfectly, however this adds to it’s messy nesting quality. Reserve remaining pieces.
- Melt chocolate. Add just enough chocolate to the hollow area of each nest to act as glue. Place three eggs per nest.
- Transfer nests to freezer for five minutes to secure the position. Remove and serve at room temperature. Sprinkle with leftover coconuts shreds.
Update: Shared these little guys on a local Connecticut station 3/26/13.