These coconut macaroon nests definitely pass the “cute” test and the taste test with flying pastel colors. Make your own white chocolate to secure the candy eggs in the center of each nest and serve to adults and children alike!
1. Boil ¾ cup water and stir in the cane sugar until fully dissolved.
2. In a large bowl, add the shredded coconut and salt, then add the sugar water. Stir and set aside for 20 minutes until the coconut has absorbed the water.
3. Add the egg whites and mix well to combine.
4. Preheat the oven to 300F and brush two mini muffin pans well with coconut oil. Alternately, can use mini muffin liners for easy removal.
5. Using a tablespoon measure, scoop 2 tablespoons of the coconut mixture into each cup. Press down and up the sides of each cup. Use the bottom of the tablespoon measure to press a slight hole in the center of each one.
6. Bake for 40-45 minutes until the coconut is browned around the edges and the centers look set and dry. If the edges are getting too brown and the centers are still wet, cover the trays with foil.
7. While the nests bake, prepare your homemade white chocolate. Fill a small saucepan with 3 inches of water and place a bowl on top to create a double boiler. Make sure the bottom of the bowl does not come in contact with the water. Fill the bowl with the cocoa butter chunks and stir until melted.
8. Add the whole milk powder and stir until combined. Then, add the powdered sugar and mix again. Remove from the heat and set aside.
9. When the nests are ready, let them cool for 20 minutes before removing them from the tray. Then, spoon a little bit of white chocolate into the center of each one press in 3 candy eggs. This secures the eggs and keeps them from falling out while you serve.