Wednesday, March 31, 2010

In the kitchen...

Every year around this time, without fail I seem to commit to several baking projects for the boys' school and/or the community?! Anyhoo, years ago I stumbled upon Ina Garten's kosher macaroon recipe and fell in love. Over recent years, I have adapted it into a super simple and yummy Spring/Easter goodie.

Enjoy, enjoy...

Coconut Macaroon
Birds Nest Spring Cookies


14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt
1 bag of Whoppers Mini Robin Eggs


Preheat the oven to 325 degrees F.

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. I add a light brown professional food coloring to my mixture, to make my nests a nice golden color, though it is not necessary!

Drop the batter onto sheet pans lined with parchment paper using approximately 2 teaspoons. Then press an indentation into the center of each cookie with your thumb. Bake for 20 minutes, until golden brown. RIGHT out of the oven, press 3 robin eggs into the center of each cookie. Cool and serve.