Ingredients Jump to Instructions ↓

  1. 4 oz shredded coconut (sweetened)

  2. 3 large eggs

  3. 2/3 cup sugar

  4. 1 teaspoon vanilla paste

  5. 1 cup Rice Krispies

  6. 1/2 cup melted dark chocolate

  7. 2 teaspoons warm, thick coconut milk

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 degrees F. Line 2 baking sheets with parchment paper; set aside. In a medium bowl, whisk the eggs until creamy. Whisk in the sugar in a stream, then the vanilla. Fold in the coconut and Rice Krispies. Stir coconut milk into chocolate and mix into Rice Krispie mixture. Drop rounded teaspoons of the macaroon mixture onto the prepared pans. Leave about 2 inches all around between each. Bake for 12-15 minutes. Slide the papers from the pans to racks. Store the cooled bird’s nest macaroons between sheets of parchment or waxed paper in a tin or plastic container with a tight-fitting cover. HAPPY EASTER!


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