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Easter Egg Macaroons

Mar 30, 2012 04:39PM ● By Anonymous
As for the candy eggs on top, you're free to use whatever you have lying around in anticipation of your family's Easter egg hunt. We found the Cadbury mini eggs made a fantastic crunchy/chewy, chocolatey-coconut combination, but many others would work just as well.

As long as they're kept in an air tight container, these will keep up to a week. But trust us. They won't last two days.

Easter Egg Macaroons

2/3 cup sweetened condensed milk
1 egg white
1t vanilla
1/8 t salt
3 1/2 cups sweetened flake coconut

Cadbury Mini Easter Eggs, or other similar candies

Preheat oven to 325 degrees.

In a medium sized bowl, whisk together the condensed milk, egg white, vanilla, and salt. Gradually fold in the coconut, cup by cup, until fully incorporated.

Line a baking sheet with either parchment paper or a baking mat. Scoop out roughly 3 tablespoons of coconut mixture and drop onto your baking mat, rounding into tight circles. Punch your finger into the middle of each macaroon, making a small indentation.

Bake the macaroons for 17-20 minutes, depending on how golden you want your nest to be.

Pull the macaroons out of the oven and lift them onto a wire rack to cool. This is much easier if you've used a baking mat or parchment paper. Punch your finger into the center of each nest again, hollowing out a small space for your candy. Let cool for 5 minutes. Put the candy into the center of the nests once the 5 minutes are up, and let fully cool before attempting to pull them of your baking mat.