Description
Delicious coconut macaroons topped with green coconut and Cadbury Mini Eggs for a festive touch!
Ingredients
Scale
- 2–2/3 cups shredded coconut (sweetened)
- ¼ cup all-purpose flour
- 2/3 cup sugar
- ¼ teaspoon salt
- 4 large egg whites
- 1 teaspoon vanilla extract
- 2/3 cup shredded coconut
- 5 drops green food coloring
- 1 cup Cadbury Mini Eggs (or any other candy egg)
Instructions
- Preheat oven to 325 degrees F.
- Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- In a large mixing bowl, combine the shredded coconut, flour, sugar, salt, egg whites, and vanilla extract. Stir until well combined.
- Using a small ice cream scoop or two spoons, scoop about 1 ½ tablespoons of the coconut mixture onto baking sheets with parchment paper, keeping them 2″ apart. Use a rounded spoon to create a dent in the center of each macaroon.
- Bake in a preheated oven for 20-22 minutes, or until golden brown on the bottoms and edges.
- Remove macaroons from the oven and use a rounded spoon to press the dent, or nest, into the center of each cookie. Allow cookies to cool completely.
- Meanwhile, in a small bag, combine 2/3 cup shredded coconut and 5 drops of green food coloring. Seal the bag and shake until the food coloring has distributed evenly on all of the coconut.
- Remove green shredded coconut from the bag and add about 1 tablespoon to the center of each nest. Top with a few Cadbury Mini Eggs, then serve. Enjoy!
Notes
- This recipe works well with any chocolate candy eggs, not just Cadbury.
- Store leftover macaroons in an airtight container at room temperature.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 120
- Sugar: 10g
- Sodium: 40mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg