Chocolate Macaroon Nests with Whipped Coconut Cream (gluten free)

These chocolate macaroon nests are a great, healthier alternative to sugary Easter treats.

Chocolate Macaroons with Coconut Cream (gluten free)

This is my second Easter-themed recipe in the run up to the holidays (the first was my Cheerio Easter nests) and this time, it is chocolate flavoured coconut macaroons filled with a luscious whipped coconut cream.

Chocolate Macaroons with Coconut Cream (gluten free)

Coconut cream is a healthier alternative to regular cream and has a mild coconut flavour (a lot milder than you might expect) and when whipped, it makes a delicious creamy topping for cakes or pies.

Chocolate Macaroons with Coconut Cream (gluten free)

The measurements below make ten macaroons.

Chocolate Macaroons with Coconut Cream (gluten free)

Chocolate Macaroon Nests with Whipped Coconut Cream (gluten free)

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  • 180g (1/2 cup + 2 tablespoons) condensed milk
  • 1 egg white
  • 1/2 teaspoon vanilla sugar
  • 200g (2 cups) desiccated coconut
  • 20g (1/4 cup) cocoa
  • Coconut cream:
  • 1 tin full fat coconut milk
  • Icing sugar to sweeten (optional)
  • 1/2 teaspoon vanilla sugar
  • Additional toppings:
  • 10g (1 tablespoon) dark chocolate
  • Chocolate eggs to decorate (optional)


~ Pre-heat the oven 160°C (320°F) and line a baking tray with grease-proof paper. 

~ In a large bowl beat together the condensed milk and egg white. 

~ In another bowl, mix together the coconut, cocoa and vanilla sugar and then add the wet ingredients to the dry. Stir until well combined. 

~ Roll 10 reasonably equal amounts of mixture in your hands and place on the tray. With your fingers, gently press down in the middle to make a hole. The dough is quite fragile but reasonably easy to mould into shape. 

~ Bake for around 20 minutes, just until the edges are starting to brown. Remove from the oven and if necessary, use a small spoon to push down again in the middle to make the hole. Leave to cool completely.

~ For the coconut whipped cream: leave a tin of good quality full fat coconut milk in the fridge overnight. Then, scoop out the cream from the top, leaving the watery liquid behind (don't throw it away - there are tons of other uses for coconut milk!).

~ Whip with an electric whisk until thick. Add the vanilla sugar and if you would like some additional sweetness, add around 20g of icing sugar to the cream.

~ Spoon the cream into the cold macaroons and then grate some dark chocolate and decorate with whatever you fancy. Keep refrigerated until ready to eat. Enjoy!


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