I have been telling you all how much I love coconut for a while now. I’m sure you have been wondering when I was going to make the perfect coconut cookie- the macaroon. Well – I actually did a few weeks ago & I shared them over on Lil’Luna as part of Kristyn’s contributor team. I was been so excited to share them here- because any coconut lover knows that macaroons are the ultimate coconut goodie. I decided to top them with some White Chocolate Cadbury candy eggs – because I love them & buy every variety every Easter. YUM-O! These Cadbury Macaroons hardly lasted a 24 hours in this house.
You could use the milk chocolate eggs in the pastel colors or the dark chocolate in the jewel tones. I opted for the white chocolate so they would stand out against the toasted coconut.
You probably need to make a double batch of these if you are serving them for company. They go fast.
Just a little squeeze of melted candy melts on there to hold on the egg- that’s it.
- 3 cups toasted coconut
- 4 large egg whites
- 1/2 cup granulated sugar
- 2 tsp vanilla or almond extract
- 1/4 tsp salt
- 1/4 cup candy melts in color of choice
- 24-30 white chocolate Cadbury candy eggs
- Preheat oven to 350 degrees - oven rack should be placed in the bottom 1/3 of your oven.
- Toast your coconut - set aside
- Whisk egg whites, sugar, extract & salt until they are combined & mixture looks frothy
- Add coconut - stir until coated
- Line baking sheets with parchment
- Using wet hands - take a tablespoon sized portions of your coconut mixture & form into a balls & place on prepared cookie sheet
- Bake 15-20 minutes or until a deeper golden brown & are holding together
- Cool on baking sheet 5 minutes before transferring to wire rack to complete the cooling process.
- In a double boiler- melt your candy melts
- Carefully transfer to a piping bag & squeeze a little on top of each macaroon
- Immediately top with your Cadbury candy egg before your pipped chocolate hardens.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Want More Quick Recipes for your Easter spread?
Gluten Free – Chocolate Chip Cookie Cup Sundae
Chocolate Covered Bunny Marshmallows
To see where I am linking today- visit HERE
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Tamar Strauss-Benjamin says
I love macaroons! It’s somehow a “Passover” desert – but I love making them throughout the year. What a fun take on it!
These are so fun! The coconut reminds me of Easter basket grass! Perfect for Easter!
I love macaroons. AND I have a bag of Cadbury eggs in the pantry that I have somehow managed not to eat yet. What a great idea!
Marty@A Stroll Thru Life says
Oh my goodness, this sounds delicious. I would love for you to link up to my Inspire Me party that just started. http://www.astrollthrulife.net/2014/04/211th-inspire-me-tuesday.html Hope to see you there.
Jen @ YummyHealthyEasy says
These macaroons are so pretty, Gina! I love Cadbury eggs, too. I bet this is an amazing combo – my boys would love me if I made these! Pinned!