Go Back
+ servings
Easter Macaroons

Easter Macaroons

Course: Dessert
Cuisine: American
Keyword: Easter Dessert, Macaroons, treat, yummy
Servings: 1 dozen


  • 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


  • 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!
Tried this recipe?Follow Us @ronnkelly3