We used my "go to" recipe and just before baking, we made an indent at the top of the macaroon, to house those lovely speckled M&M eggs. You could add some melted chocolate or some chocolate sauce to the indent, to hold the eggs in place, but we chose to simply drizzle them with a little melted chocolate.
There are several ways to make macaroons and because I prefer them golden and toasty, I do toast the shredded coconut prior to making my macaroons but if you prefer a lighter version, you can omit this step and then remove them from the oven just as they start to brown slightly.
You could also add more shredded coconut, for a lighter option or you could substitute honey and a little coconut oil for the sweetened condensed milk, for a healthier option. The choice is yours.
To make these even prettier, we made some cute little toppers, which we glued to some coloured cardboard, stuck to a toothpick and added a pretty ribbon. I have a PDF file for the toppers, HERE if you would like to use them for any of your Easter cooking.
To download the recipe for the Toasted Coconut Macaroons, just click on the link or right click on the photo below and save it to your computer for later.
Happy baking :)
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