“Begin doing what you want to do now. We are not living in eternity. We have only this moment, sparkling like a star in our hand - and melting like a snowflake.”
- Francis Bacon

Sunday, March 07, 2010

♥Coconut Macaroon Bird's Nest Cookies♥


Moist coconut macaroons that look like little nests with an egg inside. The instructions may look a bit long, but this is an easy cookie to make.

2 egg whites, at room temperature
2 squares (2 ounces) unsweetened baking chocolate
1/3 cup hazelnuts
1/4th teaspoon salt
1 teaspoon real vanilla extract
½ cup powdered sugar
½ cup sweetened condensed milk
1 (14 ounce) bag sweetened coconut flakes. (I used Mounds)
16 to 18 white chocolate Lindt Lindor balls (2 bags)

1. Move the oven racks to the upper and lower thirds of the oven and preheat to 275 degrees. Cover two cookie sheets with parchment paper.

2. Separate eggs, put the egg whites in a large bowl or stand mixer bowl. Save the yolks for something else. Set aside.

3. Microwave hazelnuts on high in a small bowl two times for 30 seconds each time. Stir in between cooking times. Immediately rub together in a paper towel to remove a little of the excess skin. Leave most of the skin on. Chop coarsely and set aside.

4. Melt baking chocolate in a small bowl in the microwave on high 30 seconds at a time. Stir after each stop until melted. Set aside.

5. With a hand mixer or stand mixer beat the egg whites on high until stiff and glossy. Add the salt, vanilla extract, powdered sugar, sweetened condensed milk, and chocolate. Beat until mixed. Stir in the coconut and hazelnuts.

6. Scoop into mounds with a small (size 24) ice-cream scoop or a 1/4th cup dry measuring cup. Place on cookie sheets and make an indent in the middle with your thumb.

7. Place both cookie sheets in the oven and bake for 20 minutes. Switch the cookies to the opposite shelf halfway through baking. This will prevent overbrowning. Meanwhile unwrap the candy.

8. Immediately move cookies to a cooling rack and set a timer for exactly 5 minutes (and see notes). Working quickly, set the Lindt balls on top of the cookies. Let cool completely. The Lindt balls may drip a little so you may want to place a sheet of parchment underneath the cookies.

Notes: These cookies need to be just warm enough for the Lindt balls to stick, but if the cookies are too warm the white chocolate will melt into goo. Check and place the Lindt balls on the cookies when they are just slightly warm to the touch, but not hot.

Makes 16 to 18 large cookies.

7 comments:

^..^Corgidogmama said...

What fun to make with or for the grandkids! Perfect for Easter!

Marilyn said...

Mmmmmmmmmmmmm........... LOL!!
Love,
Marilyn
xxoo

Cottage Rose said...

OH Wow those look so yummmmmmyyyyyy I love Coconut and Macaroons... so does my DH... I will have to make those for me,,, huh him I mean....hehe how sweet they look thanks for sharing... have a wonderful day.

Hugs;
Alaura

Natasha said...

Wow, these look so pretty and perfect for Easter-I am bookmarking this right now!Thank you!

Best wishes for a wonderful week,
Natasha.

crochet lady said...

Those are so cute and coconut anything is right up my alley.

Jeannie said...

I love macaroons and these are so pretty!

Last year I saw an Easter Egg blog about emptying egg shells and filling them with "real" grass and and a sweet and salty healthy treat, kind of like trail mix. Does this sound famaliar to anyone? Now I can't find it, even though I thought I had bookmarked it! Email me at garth@comcast.net if you have a link!!!

Kathy said...

They look delicious and so pretty, Mimi!
xoxo...Kathy