Spring Break just started. So, instead of trying to find something extraordinary to fill our morning, we just headed to the kitchen and thought about making something together. While I was reading many Easter recipes to find something really inspiring, my oldest son was working on his book of origami. When I invited him to make part on my project of baking little nests, he got so enthusiastic that he offered to make some origami boxes for the nests. While I was testing the right proportion and the right way of baking it, he was busy with his little hands, folding the adorable boxes.
The kitchen and the home soon were filled with the nice smell of toasted coconut. And we were all happy.
Besides the Cadbury Mini-Eggs - a favorite for all family - , We also made some caramel fudge egg shapes made from the leftover condensed milk. We hope you also enjoy making this nice treat, it can be a nice break from the Break !
Next time I will bake them straight in the cupcakes pan without the paper cups. It was a bit difficult to peel off the paper... Or maybe over a flat baking sheet with parchment paper.
1/3 cup macaroon fine unsweetened grated coconut
1/3 cup sweet coconut, grated
1/3 cup condensed milk
Preheat oven to 350 F. Grease each cup of a 12 regular muffin pan with generous amount of vegetable spread or butter. Dust each cup with flour and shredded coconut. Mix all ingredients until all is incorporated. Fill each cup with the equivalent of 1 teaspoon of the mix, shaping it with edges. Bake for 10 minutes. Take it out from the oven and add another layer of the sweet coconut. Return pan to the oven for at least 5 to 10 more minutes to toast the superior part of the nests.
For the Homemade Caramel Eggs
1 can sweetened condensed milk (minus what was used for the nests)
1 tablespoon vegetable spread or butter
1 teaspoon vanilla extract
Melt spread or butter in a medium saucer. Still on high heat, add condensed milk. When it starts bubbling reduce heat and simmer for about 15 minutes, stirring constantly. When the dough starts to stick out from the bottom of the pan it's about to be ready. Transfer content while still hot to a plate greased with butter and let it cool down. Shape the mix like small eggs and roll in fine white sugar.