Coconut Macaroon Nests
Prep Time 15 mins
Cook Time 20 mins
Serves 40
Difficulty N/A
Ingredients
- 1 can (300 mL) Original Eagle Brand® Sweetened Condensed Milk
- 2 tsp (10 mL) vanilla extract
- 6 cups (1.5 L) flaked coconut
- 1 cup (250 mL) semi-sweet or 70% chocolate chips, melted
- candy covered mini chocolate eggs
Directions
Step 1:
Preheat oven to 325°F (170°C). Generously spray mini muffin pans with non-stick spray.
Step 2:
Combine sweetened condensed milk and vanilla in a large mixing bowl. Stir in coconut.
Step 3:
Place generous tablespoon (15 mL) mixture into prepared muffin cups. Press mixture into bottom and up sides of each cup.
Step 4:
Bake in preheated oven 18 to 20 minutes, until tops are golden.
Step 5:
Cool in pans on a wire rack 15 minutes or until nests are firm. Run a knife or metal spatula around the sides to loosen. Continue cooling on wire cooling rack.
Step 6:
Drizzle melted chocolate over cooled nests. Place about 3 mini eggs over chocolate. This will hold down the eggs.