3cupsalmond mealspooned into the cup, loosely packed - See Note 1
1cupcaster/superfine sugar
⅛teaspoonalmond essenceor to taste
3egg whites
1cupshredded coconut
Cadbury Mini Eggsto decorate
Instructions
Preheat oven to 170 Degrees C (340 F).Place non-stick baking paper onto oven trays.
Put shredded coconut into a flat bowl or onto a plate.
Combine almond meal, sugar and almond essence in a large bowl. Add the lightly beaten egg whites and stir until the mixture forms a firm paste.
Roll small balls of the mixture, about 4 cm (or 1 ½ inch) in diameter in the shredded coconut.
Place the balls onto baking paper-lined oven trays and gently flatten them a little, before pressing down in the centre to make a nest shape.
Bake for about 18-20 minutes or until the biscuits are lightly browned.Cover with foil for the last 2 minutes if the coconut is browning too quickly.
Cool on racks.Decorate with Mini Eggs.
Notes
Spoon the almond meal into the cup gently. Never use the cup to scoop your ingredients – you may compact the contents in the measuring cup, and this will cause the recipe to not work accurately.
All ovens vary in temperature slightly, and as such we have provided a time range for doneness on this recipe.