Sunday, April 5, 2015

Easter Macaroons

I've made macaroons a few times before, but have often been frustrated with how they tend to ooze and spread out when baking.  I think this must have something to do with the step where you fold in the egg whites.  The great thing about this recipe is that you don't fold in egg whites and they have nowhere to ooze since they are baked in mini muffin tins. They are super easy and perfectly festive for the Easter season.

Happy Easter!

  • 3/4 cup (5 large) egg whites
  • 6 tablespoons sugar
  • 10 ounces sweetened shredded coconut
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon vanilla extract
  • pinch of salt
  • Cadbury Mini Eggs
  • chocolate (optional)

Preheat oven to 300 degrees F. 

In a heavy saucepan combine egg whites, sugar, and shredded coconut.  

Cook over medium-low heat, stirring frequently until all the ingredients combine, about 12 minutes. This mixture should be sticky and moist, not dry.  

Remove from heat and stir in almond and vanilla extracts.  

Set aside and let cool for 10 minutes.  

Spray nonstick mini muffin tins with cooking spray.  

Drop heaping tablespoons into each tin, lightly pressing mixture into the bottom and up the sides of the tin to make the nests. A small measuring spoons works well.   

Bake 22-25 minutes, or until golden.  

Let cool 10 minutes, then carefully remove from muffin tins and allow to completely cool on a wire rack.  

Optional: I added a dollop of melted chocolate to each nest before topping with the eggs.  

Makes 24-36, depending on the size of your mini muffin tins.  

Source: Skinny Taste

I packaged these up  and took them to my Easter brunch with me this morning:

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