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It’s almost Easter! Hooray! Lately, I’ve been so busy but I knew that I wanted to whip something up for the holiday.
My Easter Macaroons are so easy to make. They only take a few ingredients and are a great dessert to make with the kiddos.
Can you believe that for the base of this dessert, all it takes are shredded coconut and condensed milk? Yup, it’s seriously that easy!
To give these macaroons an Easter boost, I opted for pastel-colored candy melts and egg candies. However, you can use the base of this recipe for just about anything.
What do you plan on making for Easter?
Ingredients:
3.5 cups shredded coconut
¾ cup condensed milk
Parchment paper
Muffin pan
½ cup yellow candy melts
1 tsp coconut oil
36 candy eggs
Yields: One dozen decorated macaroons
Directions:
Preheat your oven to 350 degrees F. Cut your parchment paper to 12 squares, about 3x3in in size. Line your every cavity of the muffin pan with your square parchment pieces and set aside.
In a large bowl, mix together coconut and condensed milk.
Using two spoons, scoop coconut mixture into each lined muffin section, filling it up about 2/3 of the way. Use the back of your spoon to create an indent in the center of each unbaked macaroon.
Bake for 10 to 12 minutes, you’ll want the edges to be brown.
Remove from the oven and allow to cool on a cutting board. In the meantime, place candy melts and coconut oil in a microwave-safe bowl and microwave in 20-second intervals until completely melted.
Pour melted candy into the center of each macaroon. Top each one with 3 candy eggs and allow to set. Serve and enjoy!
Easter Macaroons
My Easter Macaroons are so easy to make. They only take a few ingredients and are a great dessert to make with the kiddos.
Ingredients
- 3.5 cups shredded coconut
- ¾ cup condensed milk
- Parchment paper
- Muffin pan
- ½ cup yellow candy melts
- 1 tsp coconut oil
- 36 candy eggs
Instructions
- Preheat your oven to 350 degrees F. Cut your parchment paper to 12 squares, about 3x3in in-size. Line your each cavity of muffin pan with your square parchment pieces and set aside.
- In a large bowl, mix together coconut and condensed milk.
- Using two spoons, scoop coconut mixture into each lined muffin section, filling it up about 2/3 of the way. Use the back of your spoon to create an indent in the center of each unbaked macaroon.
- Bake for 10 to 12 minutes, you’ll want the edges to be brown.
- Remove from the oven and allow to cool on a cutting board. In the meantime, place candy melts and coconut oil in a microwave-safe bowl and microwave in 20-second intervals until completely melted.
- Pour melted candy into the center of each macaroon. Top each one with 3 candy eggs and allow to set. Serve and enjoy!
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 327Total Fat: 11gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 25mgSodium: 143mgCarbohydrates: 55gFiber: 3gSugar: 40gProtein: 3g
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.