Desserts Easter Coconut Nests
Serves : 12
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Ingredients
- 2 egg whites
- 100g caster sugar
- 125g desiccated coconut
- 125g courgette, scrubbed and finely grated
- 1 lime, zested and juiced
- 50g 70% dark chocolate, roughly chopped
- 36 chocolate mini eggs
Nutrition
| Calories column | Fat column | Saturates column | Sugars column | Salt column | |||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
|
|
|
|
Method
-
Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease and line a baking tray.
-
Tip the egg whites into a bowl and whisk until foamy. 3. Add the sugar, coconut, courgette, lime zest and juice and mix until it forms a sticky mixture.
-
Spoon the mixture into 12 heaps on the baking tray with a little gap in between. Make a little well in the middle of each one.
-
Place in the oven to bake for 12-15 minutes until set and light golden brown.
-
Meanwhile, tip the chocolate and either heat in a microwave for 30 second bursts until melted, or into a bowl set over a pan of water. Leave for 2-3 minutes until the chocolate has melted then remove from the heat and stir until smooth.
-
Drizzle the chocolate over the “nests” then set 3 mini eggs in each one and serve when cold.
