Ingredients

Pretzel Crisps® Mini Pretzels
2 Egg Whites
2 Cups Shredded, Sweetened Coconut
1/3 Cup Sugar
2 Tablespoons Flour
1/2 Teaspoon Vanilla
1/8 Teaspoon Salt
Assorted Easter Candy Eggs

Directions

  1. Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.
  2. In a large bowl, whisk the egg whites until frothy. Stir in the coconut, sugar, flour, vanilla and salt. Drop the mixture by tablespoonfuls onto the parchment paper, about 2 inches apart. Use your fingers to form the mounds into “nests”.
  3. Bake until the edges of the coconut are browned and the nests are set, 19-21 minutes. Cool completely, then place mini Pretzel Crisps® and candy eggs in the nests to serve.