Keto Easter Coconut Macaroon Nests Recipe

Desserts
Gluten Free
Quick Easy
Snacks
Vegetarian
4.6/5
(1436 reviews)
Keto Easter Coconut Macaroon Nests
Zylo Recipes

Description

Imagine a delicate, golden-baked treat that melts in your mouth—these delightful egg nests are a perfect harmony of texture and taste. Crafted from sweet coconut macaroons, each nest is carefully shaped and baked until it achieves a beautiful, light-golden hue, offering a subtle sweetness with a satisfying chewiness. The aroma alone is enough to evoke feelings of warmth and comfort.

These nests provide a charming canvas for a playful topping. Each nest is generously crowned with a swirl of softly whipped cream, tinted in pastel shades reminiscent of spring. The effect is visually stunning, transforming a simple macaroon into an elegant, edible work of art.

The creamy, light texture of the whipped topping perfectly complements the denser, more substantial macaroon base, creating a balanced and delightful experience for the palate. These treats aren't just delicious; they're also a wonderful way to bring joy and creativity into the kitchen. Preparing the nests can be a fun, hands-on activity, especially enjoyable for children.

The macaroons can be baked ahead of time, and the whipped cream prepared in advance, making the final assembly a breeze. The beauty of these egg nests lies in their versatility. The colored whipped cream can be customized to suit any occasion or preference, and the addition of edible decorations like sugar pearls or colorful sprinkles can add an extra layer of whimsy and delight.

Whether you’re hosting a festive gathering or simply looking for a special treat to brighten your day, these coconut egg nests are sure to impress. This recipe yields a generous batch, ranging from ten larger nests to twenty smaller ones, depending on your desired size. Enjoy the process of creation, and savor the delicious results.

Preparation Time

Prep Time
20 min
Cook Time
20 min
Total Time
40 min

Nutrition Information

Per 1 Nest serving
C
Calories
300 Kcal

C
Carbs
8 g
Fi
Fiber
4 g
Sugar
3 g

P
Protein
5 g

C
Fats
28 g
Saturated Fats 22 g
Unsaturated Fats 5 g

Cholestrol 50 mg
Sodium 20 mg
Potassium 100 mg
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Ingredients

    1.
    Egg whites
    Egg whites
    2 large
    2.
    Powdered Erythritol (Icing Sugar)
    Powdered Erythritol (Icing Sugar)
    0.33 cup
    3.
    Vanilla extract
    Vanilla extract
    1 tsp
    4.
    Salt
    Salt
    0.25 tsp
    5.
    Coconut, dried, shredded or flaked, unsweetened
    Coconut, dried, shredded or flaked, unsweetened
    1.33 cup, shredded
    6.
    Cream Heavy Whipping
    Cream Heavy Whipping
    0.5 cup
    7.
    Yellow Food Colouring
    Yellow Food Colouring
    1 drop
    8.
    Red Food Coloring
    Red Food Coloring
    1 Drop
    9.
    Blue food Coloring
    Blue food Coloring
    1 Drop

Instructions

    1.
    Preheat your oven to 160 C/ 320 F and line a baking sheet with parchment paper. Crack the eggs and place the egg whites in the bowl of a stand mixer. Start whisking the egg whites until soft peaks form.
    2.
    Gradually add the sweetener, 1 tbsp at a time, until you reach medium-stiff peaks. Finally, beat the salt and vanilla extract and turn off the mixer. Add the shredded coconut.
    3.
    Gently fold in the coconut flakes, starting at the bottom and sweeping to the sides. Do that for 1-2 minutes until the coconut is distributed. Be careful not to knock out the air from the batter.
    4.
    Using a cookie scoop, divide the batter into 12 portions on the baking sheet. Leave a space of 1 inch (2.5 cm) between the macaroons. Using the back of the cookie scoop, make a slight indentation to look like a nest.
    5.
    Bake for 15 to 20 minutes, until golden brown. While it’s hot, repeat the indentation you made previously to emphasize it. Set the baking sheet aside to cool.
    6.
    Add the heavy cream to a bowl. Using a hand mixer, beat until light and creamy. Keep a third of the whipped cream in the bowl, and divide the remaining into 2 small bowls.
    7.
    Add a drop of each food coloring to the bowls. Whisk until the color of each batch is homogeneous. Transfer each batch to a separate piping bag.
    8.
    Snip ½ -1 cm ( ¼ - ½ ) off the ends of the piping bags. Pipe a little bit of each color in a triad to resemble eggs in a nest. You can pipe the “eggs” in one movement or swirl them into ovals.