Coconut macaroon cookies are easily made into easter nests with melted chocolate and Cadbury mini eggs. Try the recipe this Easter!
Coconut is one of those ingredients that you either love or hate. I happen to love coconut, after all Samoas are my favorite Girl Scout cookie. Today I made macaroons (not to be confused with macarons) for the first time and let’s just say it was a success.
The perfect macaroon has a toasted exterior with a chewy center, not too sweet and certainly not bland—the coconut flavor has to be evident.
To achieve this balance, I used a mixture of sweetened and unsweetened shredded coconut with cream of coconut, unbeaten egg whites and a dash of corn syrup and vanilla.
Since the coconut macaroons were not overly sweet, I dipped the bottoms in chocolate for a little extra something (don’t worry they are just as good without the chocolate too!)
And, for Easter weekend, I made half the batch into nests holding mini Cadbury eggs because when do I ever pass up the opportunity to add festive touch?
- 1 cup cream of coconut*
- 2 tablespoons light corn syrup
- 4 large egg whites
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 3 cups unsweetened shredded coconut
- 3 cups sweetened shredded coconut
Adjust the oven rack to the middle position and heat the oven to 350° F. Line 2 baking sheets with parchment paper and lightly spray the parchment paper with non-stick cooking spray.
Whisk together the cream of coconut, corn syrup, egg whites, vanilla and salt in a small bowl; set aside.
Combine the unsweetened and sweetened coconut in a large bowl, toss together, breaking up any clumps with your fingertips.
Pour the liquid ingredients into the coconut and mix with a rubber spatula until evenly moistened.
Drop heaping tablespoons of the batter onto the prepared sheets, spacing them about 1-inch apart. Form the cookies into loose haystacks or mounds, moistening your hands with water as necessary to prevent sticking (yes, this actually helps since the "batter" is pretty loose).
Bake until the cookies are light golden brown, about 15 minutes, rotating the baking sheets halfway through.
Cool cookies on the baking sheets until slightly set, about 2 minutes. Remove to a wire rack with a wide metal spatula.
While cookies are cooling, melt chocolate in a double boiler or makeshift double boiler (see tips for melting chocolate here). Dip the bottoms of the cookies in the chocolate and place on a cookie sheet lined with wax paper or parchment paper. Place cookies in fridge for chocolate to set. Store in an airtight container at room temperature.
Follow steps 1 through 4 above.
Drop two heaping tablespoons of the batter onto the prepared sheets and form into a ball. Press your thumb into the center to create an indentation so the macaroon resembles a nest.
Bake until light golden brown, about 20 minutes. Remove to a wire rack with a wide metal spatula.
Once cooled, melting chocolate instructions. Fill indentation with melted chocolate and place mini cadbury eggs in the chocolate. Place cookies in fridge for chocolate to set. Store in an airtight container at room temperature.
*Cream of coconut may be hard to find in your grocery store. I tried the baking section where the sweetened condensed milk is, the Asian section and the whole foods section. I finally found it near the Goya beans!