Description
Delightful Coconut Macaron Cookie Nests featuring a crispy, golden exterior and a chewy coconut center, topped with luscious melted chocolate for a perfect sweet treat.
Ingredients
Scale
Main Ingredients
- 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 they form soft peaks, which means the mixture should be light and fluffy but not too stiff yet.
- Add Sugar: Gradually add the granulated sugar while continuing to beat the egg whites until stiff peaks form, and the mixture turns glossy and holds its shape firmly.
- Fold Ingredients: Gently fold in the shredded coconut and vanilla extract using a spatula, making sure to keep the mixture airy and not deflate the peaks.
- Form Cookie Nests: Scoop heaping tablespoons of the mixture onto the prepared baking sheet, shaping each into a small nest with a well in the center to hold the chocolate later.
- Bake Cookies: Bake the cookie nests in the preheated oven for 15-20 minutes until the edges are golden brown and the cookies are firm to the touch.
- Melt Chocolate and Fill: Allow the cookie nests to cool completely. Meanwhile, melt the semi-sweet chocolate chips gently, then spoon the melted chocolate into the wells of each cooled cookie nest.
Notes
- For best results, ensure egg whites have no trace of yolk for maximum volume when whipped.
- Use parchment paper or a silicone baking mat to prevent cookies from sticking.
- Allow cookies to cool fully before adding melted chocolate to avoid melting and spreading.
- Store cookies in an airtight container for up to 4 days to maintain freshness.
- You can substitute semi-sweet chocolate with dark or milk chocolate based on preference.
