Simple coconut macaroon nests are filled with moist, nutty almond frangipane to create a unexpected dessert that celebrates the season! These coconut nests are sure to bring joy to your spring or Easter table.
I love spring and Easter, especially the decorations that come with them. I’m a sucker for any decorations with bunnies, chickens, ducks, lambs, and spring flowers. These frangipane coconut nests embody spring in the best way, and are surprisingly quick and easy to make! First, coconut is pressed into a standard muffin or cupcake baking tin, then topped with a rich almond frangipane. Top with chocolate eggs for added fun!
Frangipane is an almond cream filling made from ground almonds or almond flour, butter, and eggs. It’s usually used as a sweet pastry cream to fill tarts, cakes, and pastries in addition to fruit.
I made a version of these nests two years ago, but used twice as much coconut and brought the coconut shreds all the way to the tops of the tin. The result was way too much coconut for something that should be a few bites, and it was soggy, not toasted, because the coconut mixture was too thick. This version uses less coconut, tightly packed, to create a sturdy nest for the frangipane. You are welcome to add a couple more ounces of coconut if you do want to make the nests taller. Just be sure to not add those extra ounces to the bottoms of the tin.
SPRING FRANGIPANE NESTS
Makes 12 nests in a regular muffin tin
INGREDIENTS
FOR THE COCONUT MACAROON NESTS
- 1 cup plus three tablespoons (5 ounces / 142 grams) finely shredded unsweetened coconut
- 3 tablespoons (38 g) sugar
- a pinch of salt
- 2 egg whites from two large eggs
- 1 teaspoon vanilla extract
FOR THE FRANGIPANE
- 1 cup and 3 tablespoons (133 g) almond flour or ground almonds
- 1 tablespoon (7 g) all-purpose flour
- 1 cup plus 1 tablespoon (113 g) sugar
- pinch of salt
- 8 tablespoons (114 g) unsalted butter, preferably European style, room temperature
- 2 large eggs, room temperature
- 1 teaspoon almond extract
INSTRUCTIONS
Preheat the oven to 325°F. Generously grease a muffin tin with butter or nonstick spray.
Pour the coconut shreds in a large bowl; add a pinch of salt. Stir the vanilla extract in to the egg whites, then add to the coconut. The mixture will seem dry at first, but keep stirring. Once the egg whites have coated the coconut, dole about two tablespoons worth to each muffin cup. Reserve some coconut mixture to add to any patchy areas.
With your index and middle fingers, first spread the coconut evenly across, then press the coconut firmly down into the bottoms and then up on the sides. The sides should come up about 1/2 – 2/3 of the way to the top. If any patches remain, especially on the bottoms, fill in with the reserved coconut. Once you have all of the nests made, press your fingers down on the bottoms and sides again to make sure the coconut is packed well.
Place the muffin tin in the freezer for five minutes, then bake for 5-7 minutes to lightly toast the coconut. Take out of the oven to cool, and increase the oven temperature to 350.
Beat the unsalted butter and granulated sugar until light and fluffy, about four minutes. Add the eggs one at a time, ensuring each one is incorporated thoroughly. Add the almond extract, then fold in the one tablespoon of all purpose-flour. Stir in the almond flour and salt.
Add a very rounded tablespoon of the frangipane to each coconut nest. If there’s any remaining frangipane, add it to any nest that seems to be lacking. Smooth the tops with a wet spoon.
Bake for 20-22 minutes. Let the nests cool for at least 20-25 minutes before carefully running a butter knife along the edges to release them. If one sticks to the pan, keep running the knife around the edges and gently lift up on each side. If they are too warm, wait a bit longer before taking out.
Dust with powdered sugar, top with Cadbury chocolate eggs if desired, and enjoy! These are best served at room temperature.
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