Sunday is Easter and so today is my last recipe to prepare you for it 😉 I almost can’t believe I’ve made more Easter recipes than Christmas ones… Oh boy, I’m not having my priorities straight. But I actually don’t think the amount of posts about a certain holiday should be important. It’s the fun you have doing it that counts 😀
I know I said Easter was coming in the size of Cupcakes but this last recipe is something different though. I didn’t plan it, I just came across this super awesome Easter idea on Little Sweet Baker where Lily shared her Easter Macaroons and I instantly knew I had to make them! They are cute, festive, super delicious, almost lactose free AND perfect for Easter of course!
Here we go!
What we need:
- 5 eggs
- 225 g sugar
- 275 g dried, grated coconut
- 4 drops of vanilla aroma
- 1 orange or mandarine
- ice cream scoop
- a casserole
- a whisk
- a wooden spoon
- baking paper
- some chocolate to melt
- beautiful chocolate eggs
- Preheat the oven at 180°C.
- Split the eggs. We only need the eggwhites.
- Put the sugar and the eggwhites in a casserole. Put the casserole on the stove but don’t cook it, just heat it.
- Mix the eggwhites and the sugar until the sugar is absorbed and the mixture gets a white, foam-like texture.
- Add the dried coconut to the mixture. Mix it well together until it’s a smooth batter.
- Add the drops of vanilla aroma to it.
- Scrape the skin of the orange/mandarine and add it to the batter. The scrapings will give the macaroons a fresh touch.
- Use the ice cream scoop to make perfect little balls of coconut deliciousness.
- Put them on a baking paper and push your thumb in the middle of the coconut macaroon to make it look like a little birds nest.
- Bake them for about 15 minutes. If the macaroons are a little brown on top or on the sides in this case, they’re done!
- Melt some chocolate and fill your nests with it.
- Place some beautiful Easter eggs in your nest.
- Present these beauties to your guests!
Have a delicious day ❤
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