For nests, preheat oven to 350F (180C). Line a baking sheet with parchment paper or foil. (Spray foil with oil.) In a large bowl, stir egg whites with 3/4 cup (175 mL) sugar, coconut and flour until evenly mixed. Mixture will be flaky. Lightly pack some of mixture into a 1/4-cup (50-mL) measuring cup. Drop onto parchment. Repeat, spacing nests out. Press the back of a teaspoon into centre of each mound to form a shallow nest.
Bake in centre of preheated oven until sides of nests turn deep golden, 12 to 15 minutes. Remove to a rack and let cool completely. If making ahead, store in an airtight container at room temperature up to 3 days.
For topping, slice kiwis lengthwise into quarters, then slice. Cut papayas in half and scoop out seeds. Chop papayas. Place in a bowl. Finely grate 1 tsp (5 mL) peel from lime into a bowl. Set aside. Squeeze juice from lime over fruit. Stir in 2 tsp (10 mL) each sugar and rum and a pinch of cinnamon. Leave at room temperature.
Pour cream into bowl with lime peel. Add remaining tsp (5 mL) sugar. Using an electric mixer, beat until soft peaks form when beaters are lifted. Use right away or fruit and cream will keep well, covered and refrigerated separately, up to 1 day. Fruit will water out as it sits. Taste fruit and add more sugar or rum if needed. To serve, fill nests with fruit. Top with whipped cream, then sprinkle with mint.
Nutrition (per serving)
Our stir-together method is unusual, but it creates crispy-chewy macaroons – great Easter nests to fill with fruit.