March 22nd, 2013
Recipe and styling by Paula Bowman
Preheat oven to 350°F. Line a large sheet pan with parchment paper and set aside.
In a large bowl, whisk together egg whites, sugar, vanilla extract and salt until frothy. Add coconut and mix until completely moistened.
Use a small ice cream scoop to drop 9 generous mounds onto the prepared sheet pan and make an indent in the top of the mound with a finger or a spoon. Bake until golden brown on edges and bottom, about 12 to 15 minutes. Cool for 10 minutes then transfer to a rack to cool completely.
Place chocolate chips in microwave-safe bowl and cook on low for 30 seconds. Stir chips and microwave another 30 seconds, repeating as necessary, until chocolate is mostly melted. At this point, stir well to melt the remaining chocolate chips. Spoon chocolate into indent in centre of mound and arrange 3 candy-coated chocolate eggs or jelly beans in middle. Transfer sheet pan to fridge until chocolate is set, about 5-10 minutes, before serving.
Chef’s Note: Try toasting the coconut before assembling for a more complex flavour. Arrange coconut on a rimmed sheet pan and toast in a 350°F oven, stirring occasionally until light golden brown, about 7-10 minutes. Let cool before adding to egg white mixture.