Coconut Nest Cookies
Victor Protasio
Notes: You can make these cookies up to 1 week ahead; cover airtight and store at room temperature. In humid or rainy weather, they may soften.
This recipe, and others like it, can be found in the article “Vegetarian Dishes You Need to Make This Easter.“
How to Make It
Step 1
1
Cut two pieces of cooking parchment to fit two 10- by 15-inch baking sheets. With a pencil, draw 10 evenly spaced 2-inch circles on each piece of parchment. Place each, marked side down, on a baking sheet.
Step 2
2
In a large bowl or the bowl of a standing mixer, with a hand-held mixer or the standing mixer's whisk attachment, beat egg whites and cream of tartar at high speed until foamy. Add salt and beat until stiff peaks form, 2 to 4 minutes. Gradually add sugar, beating mixture until sugar has dissolved completely (rub a little between your fingers to check; if it feels gritty, sugar is not dissolved) and mixture is glossy, thick, and very billowy, 2 to 5 minutes. Beat in rum, then gently fold in coconut.
Step 3
3
Mound mixture in 3- to 4-tablespoon portions in marked circles. Using a spoon, make a shallow depression in the center of each so it resembles a nest.
Step 4
4
Bake cookies in a 250° regular oven (convection not recommended) until light golden, about 1 hour, switching pan positions halfway through baking. Turn oven off, leaving cookies inside, and let stand until dry and firm to the touch, about 2 hours longer. Remove from oven and let cool completely on sheets, then peel off parchment.
Step 5
5
Set candies or jelly beans in each nest.
Step 6
6
Note: Nutritional analysis is per unfilled cookie.
Ingredients
4 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1/4 teaspoon salt
3/4 cup sugar
1 teaspoon dark rum or vanilla
1 1/2 cups sweetened shredded dried coconut
Egg-shaped candies or jelly beans
Directions
Step 1
1
Cut two pieces of cooking parchment to fit two 10- by 15-inch baking sheets. With a pencil, draw 10 evenly spaced 2-inch circles on each piece of parchment. Place each, marked side down, on a baking sheet.
Step 2
2
In a large bowl or the bowl of a standing mixer, with a hand-held mixer or the standing mixer's whisk attachment, beat egg whites and cream of tartar at high speed until foamy. Add salt and beat until stiff peaks form, 2 to 4 minutes. Gradually add sugar, beating mixture until sugar has dissolved completely (rub a little between your fingers to check; if it feels gritty, sugar is not dissolved) and mixture is glossy, thick, and very billowy, 2 to 5 minutes. Beat in rum, then gently fold in coconut.
Step 3
3
Mound mixture in 3- to 4-tablespoon portions in marked circles. Using a spoon, make a shallow depression in the center of each so it resembles a nest.
Step 4
4
Bake cookies in a 250° regular oven (convection not recommended) until light golden, about 1 hour, switching pan positions halfway through baking. Turn oven off, leaving cookies inside, and let stand until dry and firm to the touch, about 2 hours longer. Remove from oven and let cool completely on sheets, then peel off parchment.
Step 5
5
Set candies or jelly beans in each nest.
Step 6
6
Note: Nutritional analysis is per unfilled cookie.
Search All of Sunset's Recipes
The Latest
This Petite Highland Park House Was Inspired by Resorts in Oaxaca and Ojai
