LIVE
Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Notes: You can make these cookies up to 1 week ahead; cover airtight and store at room temperature. In humid or rainy weather, they may soften.

This Story Originally Appeared On sunset.com

Gallery

Credit: Victor Protasio

Recipe Summary

Yield:
Makes about 20 cookies
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut two pieces of cooking parchment to fit two 10- by 15-inch baking sheets. With a pencil, draw 10 evenly spaced 2-inch circles on each piece of parchment. Place each, marked side down, on a baking sheet.

    Advertisement
  • In a large bowl or the bowl of a standing mixer, with a hand-held mixer or the standing mixer's whisk attachment, beat egg whites and cream of tartar at high speed until foamy. Add salt and beat until stiff peaks form, 2 to 4 minutes. Gradually add sugar, beating mixture until sugar has dissolved completely (rub a little between your fingers to check; if it feels gritty, sugar is not dissolved) and mixture is glossy, thick, and very billowy, 2 to 5 minutes. Beat in rum, then gently fold in coconut.

  • Mound mixture in 3- to 4-tablespoon portions in marked circles. Using a spoon, make a shallow depression in the center of each so it resembles a nest.

  • Bake cookies in a 250° regular oven (convection not recommended) until light golden, about 1 hour, switching pan positions halfway through baking. Turn oven off, leaving cookies inside, and let stand until dry and firm to the touch, about 2 hours longer. Remove from oven and let cool completely on sheets, then peel off parchment.

  • Set candies or jelly beans in each nest.

  • Note: Nutritional analysis is per unfilled cookie.

Nutrition Facts

59 calories; calories from fat 27%; protein 0.9g; fat 1.8g; saturated fat 1.6g; carbohydrates 10g; fiber 0.4g; sodium 54mg.
Advertisement