I love Easter; it’s such a hopeful festival. The arrival of Easter also means Spring is just around the corner. Everything about Easter and Spring seems so fresh. I love all the colors, the days are longer this time of year and everything seems so much clearer. I love all the smells with the budding trees and flowers blooming everywhere.
So for the festival of that symbol renewal and rebirth, I have decided to update one of my old recipes, The coconut Macaroon recipe with a little Easter twist. I used the same old recipe but what I did differently this time was dye the shredded coconut green, roll it in little nest shapes instead of balls and arrange a few mini chocolate eggs on them.
They turned out looking really colorful and Eastery. And the chocolate really goes with the coconut taste! I hope you would enjoy these little egg nests as much as I do.
Ingredients
1 cup White sugar ( I used 1 cup of Splenda granular baking sweetner)
3 cups Shredded Coconut
1 teaspoon Vanilla Extract
½ cup Flour
¼ teaspoon Salt
- In a double boiler (if you don’t have one, you can easily make one. see How to make a double boiler) combine the egg whites, sugar, and salt. Stir until mixture is warm to the touch. (Don’t overcook the egg whites!)
- Remove from heat and add the vanilla, flour and coconut. Stir until combined.
- Refrigerate for at least 1 hour or until firm.
- On grease proof, lined papered cookie sheets form dough into flat oval nest shapes.
- Bake at 325 F for 15-17 minutes, until the macaroons are just turning golden on the top.
- Remove to a wire rack and cool.
- Arrange mini eggs on each macaroon nest.
Husband Says: Same delicious macaroonies but with a cute little twist. I love Easter and Spring as well, and Carmen couldn’t ring it in any better than with these little adorbs cookies. Nests with eggs. That you can eat. Sorry nature, I’m chowing down. 🙂
