Ingredients:

  • 3 cups (240 g) sweetened shredded coconut (or unsweetened; see substitutions)
  • 3 large egg whites (about 90 g total), room temperature
  • 1/2 cup (100 g) granulated sugar
  • 1 tsp (5 ml) pure vanilla extract
  • 1/4 tsp (1–2 drops) almond extract (optional)
  • Pinch of fine salt
  • 2 Tbsp (16 g) all-purpose flour (optional — stabilizes shape; omit for gluten-free)
  • 4 oz (113 g) dark chocolate (60–70% cocoa), chopped (optional for coating)
  • 1 tsp (5 ml) neutral oil or coconut oil (optional, for shine)
  • 1/2 cup (120 g) chocolate ganache or jam or dulce de leche (to fill centers after baking) (optional)
  • Quick ganache: 3 oz (85 g) dark chocolate + 1/3 cup (80 ml) heavy cream, warmed and mixed (optional)

Instructions:

  1. Preheat oven to 325°F (163°C). Position rack in center. Line a muffin tin with paper liners or lightly grease; or line a baking sheet with parchment.
  2. Whisk egg whites, sugar and salt until glossy and the mixture holds soft peaks (use mixer on medium-high for 2–3 minutes). Visual cue: glossy, slightly thickened whites with sugar dissolved.
  3. Fold in vanilla and almond extract (if using), then fold in shredded coconut and flour (if using) until evenly combined and the mixture sticks together. Visual cue: coconut is thoroughly moistened and holds shape when scooped.
  4. Using a cookie scoop or tablespoon, place mounds into muffin cups or onto a lined baking sheet, leaving space between. For muffin tin: press down center of each mound with the back of a small spoon or your thumb to form a well about 1/2 inch deep. For baking sheet: shape mounds and press a hollow in the center; optionally chill 10–15 minutes to firm before baking. Tip: use a 1½ Tbsp scoop for medium nests.
  5. Bake 15–20 minutes (mini nests 12–15 minutes) until edges and tops are lightly golden and bottoms set. Visual cue: toasted edges, slightly golden coconut, centers set but still slightly moist. Rotate pan halfway through baking for even toasting.
  6. Let nests cool in the tin for 5–10 minutes to firm, then transfer to a wire rack to cool completely. Important: nests will firm as they cool.
  7. Finish as desired: melt chocolate in 20–30 second bursts in the microwave or over a double boiler until smooth and stir in oil for shine. Dip bottoms of cooled nests in chocolate or spoon or pipe ganache, jam or dulce de leche into centers. Chill briefly (10–15 minutes) to set chocolate.