Week of April 10th-14th 2017
• 4 egg whites
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 package (14 ounces) sweetened flaked coconut
• 1/2 cup white chocolate chips, melted
• 70-90 mini candy egg
Begin by preheating your oven to 300 degrees F. Coat the cups in a mini muffin pan with cooking spray and set the pan aside. In a large bowl, combine the eggs whites, salt, and sugar. Then, with a fork, mix in the coconut. Drop 2 tablespoons of the coconut mixture into each prepared mini muffin cup. Lightly press the mixture into the bottom and up the sides of each cup. (Use your thumb or a wine cork.) Bake for 28 to 30 minutes, until lightly golden on top. (Loosely place a piece of aluminum foil over the top of the pan if the coconut starts to brown too quickly.) Let the nests cool in the tins on a wire rack for about 10 minutes. Then run a spatula around the edges of the muffin cups to loosen the nests. Carefully lift out the nests and allow them to cool completely. With the melted chocolate in a piping bag (or plastic baggie with a corner cut off), pipe a small amount of chocolate into each nest. Add 2 or 3 candy eggs and press them gently to secure. Pack and store in an air-tight container.