These little coconut nests are pure chewy goodness with a delicious spicy kick!
14 oz sweetened shredded coconut
14 oz sweetened condensed milk
1 tsp pure vanilla extract
2 large egg whites, room temperature
1/4 tsp kosher salt
1/2 cup Raspberry Jalapeño Jam (Available at Bonnes Amies Kitchen)
Preheat oven to 325 degrees.Line several sheet pans with parchment paper.
Combine coconut, condensed milk, and vanilla in a large bowl.
In a separate bowl using a high-speed electric mixer with the whisk attachment, whip eggs whites and salt until peaks just begin to form. Fold the egg whites into the coconut mixture.
Using a small cookie scoop, drop the batter onto parchment lined sheet pans. Make a well in each scoop of batter with a spoon or your thumb to form a nest shape.
Bake for 20-22 minutes, until light golden brown. Cool completely.
Once cooled, spoon about a teaspoon of Raspberry Jalapeño Jam into each nest.
