Easter Coconut Macaroons

Whisk the egg whites by hand with a whisk in a saucepan until they foam up nicely. Stir in the sugar, vanilla sugar, and desiccated coconut.

Put the saucepan over medium heat and stir constantly along the bottom with a wooden spoon. You're looking for the mixture to thicken up like a thick rice porridge — that takes about 10 minutes.

Using two spoons, drop mounds of the coconut mixture onto a baking tray lined with baking paper. Press a small indent into the centre of each one — that's where the Easter eggs will go once they're baked.

Bake in the middle of the oven at 180 °C for about 15–20 minutes, until golden. Cool on a wire rack, then fill the little nests with small chocolate eggs once they're completely cool.