Skip to content

Coconut Baskets

  • 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
  • Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.
  • 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”.
  • 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.