UP FRONT | RECIPE
LEMON COCONUT MACAROON NESTS
Children and adults alike love these macaroon nests, free of dairy, gluten, nuts and refined sugar, and topped with blueberry “eggs,” which makes them perfect served as dessert at a special Easter family brunch. Have your kids help you assemble them — they’ll be so proud to contribute to the special feast when their family and friends oooh and aaah over what they’ve helped to make. MAKES: 8 NESTS PREP TIME: 20 MINUTES + TIME TO CHILL AND COOL COOK TIME: 12–15 MINUTES
1 (13.5 oz) can full-fat coconut milk (from a BPA-free can) 2 large egg whites 1/3 cup + 2 tbsp liquid honey, divided 1 tsp pure vanilla extract Pinch of sea salt 2 1/2 cups finely shredded unsweetened coconut 1 tbsp fresh lemon juice Zest of 1 small unwaxed lemon 1 cup fresh blueberries
1. The night before, place the can of coconut milk in the refrigerator.
2. Preheat the oven to 350°F. Line a baking tray with parchment paper or a baking sheet.
3. In a large bowl, whisk together the egg whites, 1/3 cup honey, vanilla, and salt for 1-2 minutes until frothy on top. This can easily be done by hand with a whisk.
4. Add the coconut and stir to combine. 5. Spoon the macaroon mixture onto the baking tray into eight mounds, a few inches apart. Use damp fingers to form the mounds into nest shapes by flattening them out, smoothing out the edges, then creating a well in the center of each, ensuring that there is still a good layer of coconut at the bottom of each well.
6. Place the nests in the oven and bake for 12-15 minutes. When they’re done, the bottom and edges will be dark golden brown and the centers will be just slightly sticky.
7. Allow them to cool on the baking tray. Place a bowl and beaters in the refrigerator to chill for at least 15 minutes. (You can use a stand mixer, or a bowl and a hand-held mixer.)
8. To make the lemon coconut cream, remove the bowl and beaters from the refrigerator.
9. Scoop out the firm coconut cream from the can (it should be separated from the coconut water) and put it into the chilled bowl. Discard the coconut water or save it for another use.
10. Whip the coconut cream until very fluffy.
11. Add the 2 tbsp honey and whip again until fully combined.
12. Keeping the beater on high, slowly add the lemon juice, a small trickle at a time.
13. Sprinkle in the lemon zest and beat for another 10 seconds or so.
14. Place the macaroon nests on individual dessert plates or together on a platter and fill each one with a dollop of the lemon coconut cream. Place blueberries on top of the coconut cream in each macaroon, so that they become the eggs in these pretty and festive nests. The macaroons can be made up to 24 hours ahead of time so that all you have to do before serving is make the lemon cream and top with blueberries.
Excerpted from It All Begins With Food by Leah Garrad-Cole. Copyright © 2017 Leah Garrad-Cole. Photography copyright © 2017 Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
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THE HOLISTIC PARENT Spring 2017
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