Coconut Chocolate Nests

  4.5 – 4 reviews  • Dessert
You know that candy bar — the one with coconut and chocolate and then its cousin with coconut, chocolate and almonds? Well, that candy bar was the inspiration behind these macaroons. The little coconut nests are filled with a silky smooth ganache and then topped with praline almonds and flaky sea salt. Bet you can’t eat just one!
Level: Intermediate
Total: 1 hr 55 min
Active: 35 min
Yield: 16 cookies

Ingredients

  1. 4 large egg whites
  2. 1/2 cup granulated sugar
  3. 1 teaspoon vanilla extract
  4. 1/2 teaspoon kosher salt (see Cook’s Note)
  5. 4 cups sweetened coconut flakes
  6. One 4-ounce bittersweet chocolate bar, finely chopped
  7. 1/4 cup heavy cream
  8. Chopped candied praline almonds and flaky sea salt, for garnish

Instructions

  1. Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
  2. Combine the egg whites, sugar, vanilla and salt in a large bowl and whisk until very frothy. Fold in the coconut until thoroughly mixed. Scoop the mixture into sixteen 2-tablespoon-size mounds and place on the prepared baking sheets. Place your thumb in the center of each mound and pinch to create a nest.
  3. Bake until the bottoms are browned and the edges are lightly toasted and crispy, 18 to 20 minutes. Let stand on the baking sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely.
  4. Meanwhile, make the ganache. Place the chopped chocolate in a medium bowl. Heat the heavy cream in a small saucepan until bubbles begin to form around the edges. Pour the cream over the chocolate and let stand for 2 minutes. Stir until melted and smooth.
  5. Spoon the ganache into the center of each nest and sprinkle with the candied almonds and flaky salt. Let the ganache set before serving, about 30 minutes.

Nutrition Facts

Serving Size 1 of 16 servings
Calories 216
Total Fat 17 g
Saturated Fat 14 g
Carbohydrates 16 g
Dietary Fiber 4 g
Sugar 12 g
Protein 3 g
Cholesterol 4 mg
Sodium 82 mg

Reviews

Barbara Murray
Love your recipe and making it now. Because it’s GF my husband gets to enjoy it.
All the Best to you and hubby as you go through life together ❤️

 

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