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!
- 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)
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 inspiration and original source credit: Two Peas And Their Pod
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…
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