Celebrate spring with these fun little bites! A perfect addition to an Easter buffet. These treats are great for little fingers to prepare and enjoy, and they’re gluten free. I like to pair them with my Egg Salad and Endive Recipe found on pg 62 of Pure Food Joy!
Makes: 14 nests
Tools needed: mini muffin tin and an electric mixer
1 cup unsweetened flaked coconut
1 large egg white, at room temperature
3 ½ Tbsp. pure cane sugar
1/8 tsp. sea salt
1/2 tsp. almond extract
1/3 cup semi-sweet chocolate chips
1 Tbs. coconut oil
1/2 cup assorted jelly beans
- First toast the coconut. Preheat the oven 325 degrees. Spread the coconut on a small baking sheet and place in the heated oven for 3-4 minutes until lightly toasted. Have a medium sized bowl ready for the coconut to cool in. When the coconut is toasted immediately transfer it from the baking sheet to the bowl to cool.
- Grease a mini muffin tin generously with coconut oil (makes approx. 14). In a large mixing bowl whisk the egg white, sugar and salt until frothy. Then stir in the almond extract and toasted coconut. Using damp fingers gently press about 1-2 tsp of the coconut mixture into the mini muffin tins.
- Bake the coconut nests in a 325 degree oven for 15 minutes. When the nests come out of the oven and are still soft use the back of a spoon to gently press the centers of the nests so they can hold the chocolate and jelly beans. After 5-10 minutes of cooling use a butter knife to gently lift the nests out of the tin and transfer them to a plate. They will harden over time.
- Next melt the chocolate and coconut oil in a microwave safe dish, microwave for 45 seconds, stir until smooth. Then pour 1 tsp of the melted chocolate into the center of each nest, carefully top the chocolate with 3-4 jelly beans and chill the nests until serving.
Cook’s Note: I like to use unsweetened coconut to avoid the processed sugars and preservatives found in sweetened coconut. This recipe also does well with finely shredded unsweetened coconut.