I have a major sweet tooth. I’ll choose something sweet over savory any day of the week. However, sweets and desserts are usually packed with sugar and high in calories. These coconut macaroon nests are so easy to make and I don’t feel any guilt eating them!

There are just a few simple ingredients in these paleo coconut macaroon nests, I bet you have a lot of the ingredients already on hand! And I mean come on, how cute are they?

Now obviously the malted milk balls on top are not paleo- they just look adorable. But you don’t have to form them into nests for that part. I left a couple just plain and drizzled some paleo friendly chocolate on top-yum!

What you’ll need:

I make my own powdered coconut sugar. It is super simple. In a food processor or high speed blender, combine 1 cup of coconut sugar with 2 TBSP of tapioca flour/startch. You can also use arrowroot. Process on high for about 1 minute until the sugar is a powder-like texture and they are both evenly combined. You can store it in an airtight container in your pantry! *You can also use regular powdered sugar for this recipe if you wish.

I hope you enjoy these light guilt-free treats as much as I do! Happy spring!

Coconut Macaroon Nests | Paleo

Course Dessert
Keyword coconut, dessert, easter, eggs, macaroon, nest, paleo
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 9 servings

Ingredients

  • 2 cups unsweetened shredded coconut flakes
  • 3 egg whites room temperature
  • 2 TBSP powdered coconut sugar
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/2 cup dark chocolate chips

Instructions

  1. In a stand mixer with a whisk attachment, or hand whisk, beat the egg whites together until soft peaks form. Slowly add in the coconut sugar and continue to beat until firm peaks form. (When spooning out the batter it will stand up on its own, if it falls back in its not stiff enough yet)

  2. When the stiff peaks form, add in your vanilla and sea salt and whisk to combine.

  3. Gently fold in the coconut flakes until everything is well incorporated carefully not to deflate the egg whites.

  4. Spoon batter into 9 greased muffin liners. After spooning the batter in, use your fingers or spoon to create the nest part. Just make a little well in the center of each nest.

  5. Bake in a 300 degree oven for about 15 minutes until the nests are set and lightly golden brown.

  6. When they come out of the over, run a knife around them to loosen the edges and then take them out and put them on a cooling rack.

  7. Melt the dark chocolate chips in a microwave in 30 second increments until melted. Spoon about 1 tsp of the melted chocolate into each cup and top with robins eggs or more shredded coconut. Let the chocolate harden and enjoy!

Recipe Notes

*I love EnjoyLife Chocolate Chips as they are paleo and vegan!

*Note that the Robin’s Eggs are not paleo, decoration only. 

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