Description
These Coconut Macaron Cookie Nests are a delightful, crispy-on-the-outside, chewy-on-the-inside treat featuring toasted shredded coconut and a luscious chocolate center. Perfect for a light dessert or snack, these cookies combine the tropical flavor of coconut with rich semi-sweet chocolate, all made easily in under 40 minutes.
Ingredients
Scale
Coconut Macaron Cookie Nests
- 2 cups unsweetened shredded coconut
- 3 large egg whites
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 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 whisk, the peaks gently hold their shape but curl over.
- Add Sugar Gradually: Gradually add the granulated sugar while continuing to beat the egg whites until stiff peaks form and the mixture becomes glossy and smooth, indicating it’s well aerated and stable.
- Fold Coconut and Vanilla: Gently fold in the unsweetened shredded coconut and vanilla extract using a spatula, taking care not to deflate the meringue mixture.
- Shape Cookie Nests: Using heaping tablespoons, scoop the mixture onto the prepared baking sheet, shaping each mound into a small nest by creating a well in the center for the chocolate filling.
- Bake: Bake the cookie nests in the preheated oven for 15 to 20 minutes until they become golden brown on the edges and set.
- Melt and Fill: Allow the cookie nests to cool completely. Meanwhile, melt the semi-sweet chocolate chips using a microwave or double boiler, then spoon the melted chocolate into the wells of each cookie nest to create a luscious filling.
Notes
- Ensure egg whites are free from any yolk to whip properly.
- Do not overmix once coconut is added to keep the mixture airy.
- Use parchment paper or a silicone baking mat to prevent sticking.
- Let cookies cool fully before adding melted chocolate to avoid melting the cookie structure.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate depending on your preference.
- Store the cookie nests in an airtight container at room temperature for up to 3 days.
