Coconut Nest Cookies
.
Yield
20 servingsPrep
8 minCook
1 1/6 hrsReady
3⅓ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
egg whites
at room temperature |
|
| ¼ | teaspoon |
cream of tartar
|
|
| ¼ | teaspoon |
salt
|
|
| ¾ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
or dark rum |
|
| 1 ½ | cups |
coconut
dried, sweetened shredded |
*
|
| 1 | x |
candies
egg shaped, as needed |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
egg whites
at room temperature |
|
| 1.3 | ml |
cream of tartar
|
|
| 1.3 | ml |
salt
|
|
| 177 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
or dark rum |
|
| 355 | ml |
coconut
dried, sweetened shredded |
*
|
| 1 | x |
candies
egg shaped, as needed |
* |
Directions
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.
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.
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.
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.
Set candies or jelly beans in each nest.
