Coconut Chocolate Nests
- Level: Intermediate
- Yield: 16 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 216
- Total Fat
- 17
- Saturated Fat
- 14
- Carbohydrates
- 16
- Dietary Fiber
- 4
- Sugar
- 12
- Protein
- 3
- Cholesterol
- 4
- Sodium
- 82
- Total: 1 hr 55 min (includes cooling time)
- Active: 35 min
Ingredients
4 large egg whites
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon kosher salt (see Cook’s Note)
4 cups sweetened coconut flakes
One 4-ounce bittersweet chocolate bar, finely chopped
1/4 cup heavy cream
Chopped candied praline almonds and flaky sea salt, for garnish
Directions
- Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
- Combine the egg whites, sugar, vanilla and salt in a large bowl and whisk until very frothy. Fold in the coconut until thoroughly mixed. Scoop the mixture into sixteen 2-tablespoon-size mounds and place on the prepared baking sheets. Place your thumb in the center of each mound and pinch to create a nest.
- Bake until the bottoms are browned and the edges are lightly toasted and crispy, 18 to 20 minutes. Let stand on the baking sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely.
- Meanwhile, make the ganache. Place the chopped chocolate in a medium bowl. Heat the heavy cream in a small saucepan until bubbles begin to form around the edges. Pour the cream over the chocolate and let stand for 2 minutes. Stir until melted and smooth.
- Spoon the ganache into the center of each nest and sprinkle with the candied almonds and flaky salt. Let the ganache set before serving, about 30 minutes.
Cook’s Note
We use Diamond Crystal kosher salt, which is less dense than Morton. If you use Morton, just use a little less.