These adorable and delicious coconut cookies are perfect for Easter and will delight children and adults alike.
Recipe and photograph by Sarah McCullen
4 egg whites, room temperature
½ cup sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
4½ cups sweetened coconut
1 cup dark chocolate chips
1 bag mini Cadbury eggs
Preheat oven to 325°F. Line a baking sheet with parchment paper. In a large bowl, using electric beaters, whip egg whites and sugar until fluffy and the sugar is dissolved, about 2-3 minutes. Stir in vanilla and almond extracts, and combine well; then fold in coconut until fully coated with the egg mixture. Using a cookie scoop or a tablespoon, place heaping scoops of the coconut mixture about two inches apart on the baking sheet. Using your finger, gently work a hole into the middle, creating a nest. Bake for about 15-20 minutes, or until coconut turns golden brown and is fragrant.
While the nests are cooling, heat the chocolate chips in the microwave in 30 second intervals, stirring occasionally, until melted. Once melted, drizzle into the center of each nest creating a pool of chocolate; then drizzle all over the nests. Place three chocolate eggs in the center of each cookie, and serve.