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Baby chicks in nests
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Get crafty this afternoon making adorable Easter chick treats.
Ingredients:
  • 130g (2 cups) shredded coconut
  • 100g (1/2 cup) caster sugar
  • 2 egg whites, lightly whisked
  • 80ml (1/3 cup) thickened cream
  • 2 strips lemon rind, pith removed
  • 180g Baking White Chocolate Block, finely chopped
  • Yellow food colouring, to tint
  • Mini orange M&M’s
  • Chocolate writing icing
Instructions:
  • Preheat your oven to 180C (160C fan forced) and cut twelve 8cm squares of baking paper.
  • Mix shredded coconut, sugar, and egg whites in a bowl. Spoon a generous tablespoon of the coconut mixture onto a square of baking paper. Gently press it into a 7cm round shape using damp fingertips. Place it in a round patty pan. Repeat this process with the rest of the coconut mixture and paper squares. Bake for 10-12 minutes until they turn golden brown (they should still be a bit moist at the bottom). Allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • In a small saucepan over medium-high heat, combine cream and rind and bring to a boil. Remove from heat and let sit for 5 minutes to enhance the flavors. Place chocolate in a small heatproof bowl. Reheat the cream mixture until boiling, then pour over the chocolate. Discard the rind, then stir until chocolate is melted and smooth. Add food coloring to achieve a pale yellow hue. Let cool until slightly thickened.
  • Fill the tart cases with the filling. Create beaks by inserting an M&M sideways into each one. Make eyes by using writing icing to dab two dots above each beak. Chill in the fridge until completely set.

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