Keto Easter Coconut Macaroon Nests
How to Make It
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Ingredients
- Egg whites – 2 large
- Powdered Erythritol (Icing Sugar) – 0.33 cup
- Vanilla extract – 1 tsp
- Salt – 0.25 tsp
- Coconut, dried, shredded or flaked, unsweetened – 1.33 cup, shredded
- Cream Heavy Whipping – 0.5 cup
- Yellow Food Colouring – 1 drop
- Red Food Coloring – 1 Drop
- Blue food Coloring – 1 Drop