Coconut Nests Recipes

Steps:

• Preheat oven to 300 degrees. Coat mini muffin tins with cooking spray.
• In a bowl, stir together whites and salt with a fork; mix in coconut. Drop 2 tablespoons of mixture into each prepared tin.
• Lightly press mixture into bottom and up sides of each cup. Bake until light golden on top, 28 to 30 minutes.
• Let cool in tins on a wire rack 10 minutes, then run a thin metal spatula around sides to loosen. Lift out of cups; let cool completely.

Steps:

• I've estimated the bag size but you want to have approximately equal amounts of each ingredient.
• Spread the shredded coconut in a baking pan and toast in the oven at 400° until a shade darker than golden brown (maybe 5 minutes or so I think- I never time it, just go by the color really.) Melt chocolate chips in microwave, stirring occasionally until melted.
• (Don't over cook these or the chocolate will burn and become permanently solid) Stir coconut and chocolate together until all coconut is covered.
• Drop by small spoonfuls onto wax paper and refrigerate until solid.
• --I don't like semisweet chocolate in this recipe.
• Milk or dark chocolate tastes better in my opinion, but use whatever you like.

Steps:

• Heat oven to 250ºF.
• Beat egg whites and cream of tartar in medium bowl with mixer on high speed 5 min. or until mixture forms soft peaks. Add sugar, 1 Tbsp. at a time, beating constantly after each addition until stiff peaks form. Beat additional 3 min. or until mixture is glossy. Gently stir in half the coconut.
• Spoon egg white mixture into 10 mounds on each of 2 parchment-covered baking sheets. Use back of spoon to shape each into 2-1/2-inch round, then make depression in center of each mound to resemble nest. Sprinkle remaining coconut around edges; press gently into egg white mixture to secure.
• Bake 50 min. to 1 hour or until meringues are dry and coconut is golden brown. Cool completely on baking sheets. Meanwhile, beat pudding mix and milk with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP. Refrigerate until ready to use.
• Spoon pudding mixture into meringue nests just before serving; top with almonds.