Mini egg mania is here + Easter is right around the corner! These are a healthified, gluten free version of egg/bird nests – these would not be complete without mini eggs so here you have it 😋 I make these every year for Easter – SO good you guys, enjoy! xo 💗


• 2.5 cups unsweetened shredded coconut

• 4 egg whites

• 2 tbsp organic honey

• @justins Chocolate Hazelnut spread [or melted chocolate]

• mini eggs


1. Preheat oven to 350F.

2. Spray a muffin tin with coconut oil.

3. Whisk egg whites + honey until frothy.

4. Add shredded coconut + stir until entirely coated with egg white mixture.

5. Place into muffin tins + press down the centres.

6. Bake in oven for 12-15 minutes, until golden brown.

7. Remove macaroons from oven + cool completely.

8. Once cooled, scoop in a heaping tablespoon of the chocolate mixture, top with mini eggs + devour! xo

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