Wednesday, March 27, 2013

Coconut-Lime Macaroon Nests

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The calendar said it was spring a week ago, and I'm starting to believe it. Yesterday Anne and I went for a walk, and when the sun came out from behind the clouds and the wind stopped blowing for a second, it was too hot for my big coat. Daffodils and tulips are poking their leaves through the ground, and I saw a whole row of fully-bloomed purple crocus. The birds are chirping! My seedlings are really growing; most of them have sprouted their second set of leaves (the first set of true leaves!), and I'm going to have to start thinning and repotting them already; more about that later! I can't believe how fast they're growing!

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These little macaroon nests are perfect for Passover and Easter; cute enough to please the littles (if their baskets full of peeps and chocolate bunnies aren't enough), not too sweet, and subtly flavored.

Happy Spring!

Coconut-Lime Macaroon Nests

Adapted from Bon App├ętit

2 egg whites
1/4 cup sugar
1/4 teaspoon kosher salt
1 tablespoon lime zest
7 ounces (about 3.5 cups) coconut flakes/chips, available at Whole Foods or similar stores

Preheat the oven to 325 degrees and line two baking sheets with parchment paper. In a large bowl, whip the egg whites and sugar until frothy. Whisk in the salt and lime zest and add the coconut flakes. Toss to coat. Scoop the coconut mixture in heaping tablespoonfuls onto the prepared baking sheets, making your best attempt to shape them into nests; they're not very cooperative. Bake for 18-20 minutes, until golden brown. Allow to cool on the baking sheets, and when they're cool, arrange whatever "eggs" you like on top. I used peanut butter M&Ms, but those little Whoppers robin eggs would be great, or jelly beans, or any of the other myriad egg-shaped tiny candies available at your nearest sweets emporium (aka Target).

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