These quick to make macaroons are free of refined sugar, gluten and dairy free.
1 cup desiccated coconut
1 cup shredded coconut
4 large egg whites
4 tbsp maple syrup
1 tbsp vanilla bean paste
125g bag mini chocolate eggs
Place all ingredients in a large bowl. Stir until well combined. Cover and place in fridge for ½ an hour to set.
Preheat oven to 170°C and line a baking tray with baking paper. Place a heaped dessert spoon of macaroon mixture on the tray. Using your hands, mould it to form a nest shape, being sure to create a well in the middle. Repeat process until all nests are formed. Bake for approximately 15 minutes or until golden brown.
Allow bird's nests to cool on the tray before adding the mini eggs to serve.
Use up the leftover egg yolks in another recipe - my Sweet Omelette is perfect!
Stacey Clare's Nutritional Tip
These quick to make macaroons are free of refined sugar, gluten and dairy. Instead, they're packed with the immune-boosting and easily-digestible powerhouses, coconut and maple syrup. These beauties are perfect as a centrepiece for the Easter table or the kids' lunchboxes.
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