Coconut Caramel Easter Egg Nests

• Vegetarian

• Refrigerated

  • 1 Chocolate candy eggs
  • 3 Egg whites

• Condiments

  • 1 Caramel sauce, salted

• Baking & Spices

  • 6 tbsp All-purpose flour
  • 1/2 tsp Almond extract
  • 1 tsp Baking powder
  • 1 pinch Salt
  • 1/3 cup White sugar

• Nuts & Seeds

  • 1 (14 ounce package Coconut, sweetened flaked

Found on selfproclaimedfoodie.com

Description

Ingredients

• 1 (14 ounce) package sweetened, flaked coconut
• 1/3 cup white sugar
• 6 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon almond extract
• 1 pinch salt
• 3 egg whites, room temperature
• salted caramel sauce
• chocolate candy eggs

Directions

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• In a large bowl, combine blend coconut, sugar, flour, baking powder, almond extract, and salt until combined.
• Beat egg whites in a bowl of stand mixer until soft peaks form. Fold coconut mixture into egg whites until just combined.
• Roll spoonfuls of coconut mixture between palms to golf ball size cookies and then flatten into a disk. Arrange on the prepared baking sheet.
• Bake cookies in the preheated oven for about 10 minutes, and then open the oven and use the back of a spoon to create a well in the cookie and reshape it into a nest. Continue cooking until coconut is slightly golden and toasted, about 5-10 more minutes. Transfer to a wire rack to cool, 30 minutes.
• Make some delicious salted caramel sauce (the recipe will make more than you need for these nests but there are lots of other things you can use it for).
• Fill each well with caramel sauce and fill with 3-4 candy coated chocolate eggs.