Till next week... Happy Easter and Bon Appetit!
EASTER COCONUT NESTS ~Yield: about 20 cookies (if using a #30 scoop)
These cute little nests can be made 2-3 days in advance. Store in an airtight container on the counter.
*CHEF'S NOTE: You can substitute 1 cup of chocolate hazelnut spread instead of making the chocolate ganache.
|Easter Coconut Nests with Chocolate Ganache|
2/3 cup sweetened condensed milk
1 large egg white
1-1/2 tsp. pure vanilla extract
1/8 tsp. salt
3-1/2 cups sweetened, shredded coconut
1/4 cup whipping cream
3-1/2 oz. good quality chocolate, chopped finely
1-1/2 tsp. liqueur or flavored syrup
60 chocolate mini egg candies
Preheat the oven to 325°F. Line a large baking sheet with parchment paper.
In a large bowl, stir together the sweetened condensed milk, egg white, vanilla extract, and salt. Stir until combined. Add in the coconut and mix well.
With a scant #30 scoop (about two tablespoons) portion up the dough and place onto the prepared baking sheet. Form the cookies into the shape of a bird nest. Press down the center with your thumb.
Bake cookies for 17 to 20 minutes, or until slightly golden brown. Remove from the oven and press your thumb down in the center of the nests again. Cool the cookies on the baking sheets for about five minutes or until they are firm and set. Remove with a spatula onto a cooling rack. Cool completely.
*To make the Ganache; in a small saucepan, heat the cream but do not boil, remove from heat. Add the finely chopped chocolate and stir until fully melted. Pour into a small bowl and stir in the liqueur, set aside to partially cool. Place about a tablespoon of partially cooled ganache (or chocolate hazelnut spread) in the center of each nest. Place three egg candies in the center of the nest.
Photo by Sally Rae