Coconut Nests with Lemon Cream

A delightful dessert for all seasons, perfect for holidays and parties.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Coconut macaroons

  • 400 g Milk, powdered, whole milk

  • 2 teaspoons Vanilla, extract, natural

  • 0.5 teaspoons Lemon zest, fresh

  • 400 g Coconut, flakes

  • 2 piece Egg, egg white, fresh

Lemon cream

  • 3 pieces Egg, fresh

  • 180 ml Juice, lemon

  • 2 teaspoons Lemon zest, fresh

  • 200 g Sugar, white

  • 120 g Butter, unsalted

Steps

  1. First, prepare the lemon cream. Beat the eggs for the lemon cream with a fork and strain through a sieve. In a medium-sized bowl, mix the strained eggs, lemon juice, and sugar. Add butter and lemon zest, and cook over medium heat while stirring regularly until the cream thickens - if you run your finger across the spoon, it should leave a visible trace.

  2. Strain the lemon cream through a fine sieve if desired, then cover it with plastic wrap directly on the surface. This prevents a skin from forming. Let the cream cool to room temperature, then refrigerate to set.

  3. Preheat the oven to 160 degrees Celsius. Line two low baking trays with parchment paper.

  4. In a bowl, mix condensed milk, grated lemon zest, vanilla extract, and coconut. In another bowl, using an electric mixer set to high speed, beat the egg whites to medium-stiff peaks. Gently and slowly fold the egg whites into the coconut mixture in two or three additions using a spatula.

  5. Spoon the prepared mixture onto the prepared baking trays in mounds. Use a full tablespoon of mixture for each nest, and use the back of a spoon or your fingers to create a small indentation in the center of each mound to later fill with lemon cream. Leave about 2.5 centimeters of space between the mounds as they will spread slightly during baking.

  6. Bake the coconut nests in the preheated oven for 20-25 minutes or until the tops start to turn golden brown. Let them cool on the trays for 10 minutes, then transfer them to a wire rack to cool completely.

  7. Fill the cooled coconut nests with lemon cream. Serve the prepared dessert on a large plate or platter and enjoy.

Nutrition Information (Per 100g)

  • Calories: 449.68 kcal
  • Fat: 28.87 g
    • Saturated Fat: 20.93 g
  • Carbohydrates: 37.31 g
    • Sugars: 24.83 g
  • Protein: 11 g
  • Fiber: 0 g