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4 large eggs, separated
60 ml castor sugar
2 ml salt
150 g desiccated coconut
230 g LANCEWOOD® Medium Fat Plain Cream Cheese
125 ml Caramel Treat
5 ml caramel or vanilla essence
24 – 48 mini speckled eggs
Preheat the oven to 160˚C. Spray a mini muffin pan with non-stick spray.
Whisk the egg whites until soft peaks forms. Add the castor sugar and salt and beat for 10 more seconds. Add the coconut and mix in.
Fill each muffin cavity with some of the coconut mixture. Lightly press the mixture into the bottom and up the sides of the muffin cavities using a wine cork or a large wooden spoon.
Bake for 25 – 30 minutes until golden. After 20 minutes, cover with foil (shiny side facing up).
Remove from the oven and leave to cool slightly. Carefully remove from the pan (use a toothpick to easily lift them out) and leave to cool completely on a wire rack.
Beat the cream cheese and Caramel Treat together until smooth. Add the caramel or vanilla essence and mix in. Spoon into a piping bag.
To keep nests from going soggy, pipe the filling into the nests just before serving.
Top with speckled eggs and enjoy!
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