tend to have an issue with food that values being cute over being delicious. It’s just not my cup of tea. It’s not that I have a problem with food that looks sweet, but like cake pops, or cakes covered in fondant, I just don’t totally get it.
And yet… Easter. It just wants you to make overly cute things. And it wants you to give those overly cute things to the insane cuteness that is your niece and nephew.
Friends, I am obsessed with my niece and nephew. They are the kids I want one day, they are the kids you dream your boyfriends sister will have, and they are the kids you dream of babysitting. They are that cute, that well behaved, and that affectionate.
And so my thoughts on overly cute foods has been over ridden, by my love of overly cute kids.
Except I’m not really, because these are also super tasty. They are basically just toasted coconut marshmallows (delicious) with Cadbury Mini Eggs on top, and I’m not going to pretend that I’m above a Cadbury Mini Egg at Easter time. I’m totally not above it.
*PS don’t forget to enter the giveaway from earlier in the week! The winner will be decided on Wednesday!
3 pkgs Unflavoured Gelatin
1 1/2 cups Sugar
1 cup Corn Syrup, Brown Rice Syrup or Cane Syrup
1 tbsp Vanilla Extract
1 tsp Coconut Extract
2 cups Shredded Coconut, toasted*
2 tbsp Icing Sugar
3-6 drops Lemon Juice,
Cadbury Mini Eggs
*Toast the coconut by putting it on a tray in a thin layer in an oven preheated to 325F.
When it get’s nice and brown you’re in business.
Line two baking sheets with a silpat or parchment paper. Spray them with cooking spray or put a bit of a neutral oil, like canola, on a cloth and wipe it on the parchment/silpat. Marshmallows can be very sticky.
In the bowl of an electric mixer fitted with the whisk attachment, stir the gelatin with 1/2 cup of cold water. Let sit.
Meanwhile in a medium pot mic together the sugar and syrup with 1 cup of cold water. Put the lid on and over medium heat bring to a boil, stirring occasionally to make sure all the sugar has dissolved.
Once the sugar is completely dissolved take the pot lid off and turn the heat to high. Put in your candy thermometer and cook until the syrup comes to 240F
Pour the syrup into the mixing bowl and quickly turn the mixer on to medium, and then once it starts to thicken, to high.
Keep it on, after about 10 minutes your mixture will be thick and white, and starting to pull away from the edges as it turns.
It will thicken quickly so this part has got to be quick!
In a piping bag fitted with a medium plain piping tip, pipe the nest. Pipe a small circle and then go around the edges to create the sides. They will slump down a bit as they cool.
Allow to cool and harden for at least 6 hours, or overnight.
Put the toasted coconut into a bowl and put your marshmallows in, one at a time. Depending on how long you let them dry you may need to press the coconut in to make them stick. That’s okay.
Now mix together the icing sugar and lemon juice.
Dip one side of each egg into the frosting and use it as glue to stick the eggs into the nests.
AND now give them to cute small children and be merry.