These chocolate macaroon nests are a great, healthier alternative to sugary Easter treats.
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.
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.
The measurements below make ten macaroons.
Chocolate Macaroon Nests with Whipped Coconut Cream (gluten free)
~ 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!