I’ve gone coconut for these Easter Coconut Macaroons. For some reason when I think of Easter I think of coconuts. Something about coconut cream dipped eggs or macaroons and I start thinking bunnies, Spring-time and egg hunts. This year, I will be introducing a new dessert to our Easter menu with these brightly colored Easter Coconut Macaroons.
This recipe is literally one of my simplest desserts and yet they taste like they took hours to prepare. The combination of the shredded coconut and macadamia nuts and I am in pure heaven. For this recipe I opted to add a bit of food-coloring to my Easter Coconut Macaroons to take it up a notch but that step is entirely optional, as well as the chocolate dipping. They taste just as good when not dipped in chocolate.
To begin, I assembled my ingredients. Since I was coloring my Macaroons, I split my batch into four equal amounts and used neon colored food coloring for a wonderfully bright effect. I also used coconut rum in this recipe, but if you don’t have that go ahead and use vanilla extract (all though I just love the taste of rum in these).
- 1/3 cup all-purpose flour
- 2 cups shredded coconut
- 1/4 cup chopped macadamia nuts
- 1/8 teaspoon salt
- 2/3 cup sweetened condensed milk
- 1 teaspoon coconut rum
- food coloring (optional)
- 1 jar maraschino cherries
- 2 cups melting chocolate wafers
- Preheat oven to 350 degrees. Grease a cookie sheet. Mix together flour, coconut, cashews and salt together in a bowl. Pour in condensed milk and vanilla. Stir Well. Drop by tablespoon onto cookie sheet and bake until light golden brown. Half maraschino cherries and top each macaroon with a maraschino cherry half. Let cool. Once cooled, dip bottoms of macaroons into melted chocolate wafers (optional), return to baking sheet and let chocolate harden.
- TIP: Line baking sheet with parchment paper
- TIP: If adding food coloring, split batch into smaller portions and color each portion with 3-4 drops of food coloring
Of the four colors used, I think the pink and yellow came out the best. My family ate the purple before I had a chance to take pictures for the post. I couldn’t get them to stop swarming the kitchen. These Easter Coconut Macaroons are that good!
If you are prepping to make these Easter Coconut Macaroons, here a few tips that might help.
- This recipe makes a small batch, only yielding 16 macaroons
- Use a baking sheet lined with parchment paper for perfectly baked macaroons
- If shredded coconut becomes dry, soak it in milk for 30 minutes and then drain off the milk and pat dry with paper towels. You can use the drained milk in recipes of blended drinks within 5 days.
What do you think? Will these Easter Coconut Macaroons make their debut on your Easter table this year? What’s your favorite Easter treat?
This article was written by food blogger Linda Arceo for Giggles, Gobbles and Gulps