Last Updated March 29th, 2018 at 09:34 pm by Lisa
Coconut Macaroon Easter Egg Cookies are cute, and easy to make ahead or at the last minute. Decorate with jelly beans or mini malted milk chocolate eggs!
Coconut Macaroon Easter Egg Cookies
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Coconut Macaroon Easter Egg Cookies are adorable and easy to make ahead. Top with jelly beans, mini malted milk eggs, or chocolate eggs. Happy Easter!
Course:
Desserts & Sweets
Cuisine:
American
Keyword:
coconut macaroons, Easter cookies, spring cookies
Servings: 12
Calories: 297 kcal
Ingredients
- 2/3 cup sweetened condensed milk
- 1 large egg white
- 1 1/2 teaspoons vanilla
- 1/8 teaspoon salt
- 3 1/2 cups sweetened coconut
- 1 cup semi-sweet chocolate chips
- 1 teaspoon vegetable oil
- Chocolate Easter egg candy your favorite. (I used mini malted milk eggs)
Instructions
-
Preheat the oven to 325°F. Line a large baking sheet with parchment paper or a Silpat mat.
-
In a large bowl, stir together the sweetened condensed milk, egg white, vanilla extract, and salt. Stir until combined. Add in the coconut and mix well.
-
With a spoon, scoop up about 2 tablespoons of the macaroon mix and place onto the prepared baking sheet. Form the cookies into the shape of a bird nest and leave the edges a little jagged. Press down the center with a measuring teaspoon sprayed with non-stick coconut spray to make a little dimple.
-
Bake cookies for 20 to 25 minutes, or until edges are slightly golden brown. Cool the cookies on the baking sheets for about 5 minutes or until they are firm and set. Remove with a spatula onto a cooling rack. Cool completely.
-
On the stove, place a pan with a couple inches of water, and then a heatproof bowl over the pan with 1/2 cup of semi-sweet chocolate chips. Stir and melt the chips, add 1/2 teaspoon vegetable oil and stir until mixed. Place about a tablespoon of melted chocolate in the center of each cookie. Place 3 egg candies in the center of each cookie. Set in fridge to fully set the chocolate.
-
Note-you can make these 2-3 days in advance. Store in an airtight container on the counter or in the fridge.
Recipe Notes
Recipe inspiration and original source credit: Two Peas And Their Pod
Nutrition Facts
Coconut Macaroon Easter Egg Cookies
Amount Per Serving
Calories 297
Calories from Fat 144
% Daily Value*
Total Fat 16g
25%
Saturated Fat 12g
60%
Cholesterol 8mg
3%
Sodium 128mg
5%
Potassium 241mg
7%
Total Carbohydrates 34g
11%
Dietary Fiber 3g
12%
Sugars 28g
Protein 3g
6%
Vitamin A
1.1%
Vitamin C
0.5%
Calcium
7.5%
Iron
7.9%
* Percent Daily Values are based on a 2000 calorie diet.
I have been cooking up all I could think of for you this Easter, and if you need me I might just be out by the pool with a chilled beverage…relaxing! Wishing you a wonderful fun and Happy Easter! Bye for now…
All The Best Dishes,
Lisa
XO
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My daughter and I gave these a trial run as a dessert idea for our upcoming Easter brunch. They turned out so cute and were lots of fun to make. Not only are they a great treat, but they are going to be fun decoration too. Thanks for posting these!