Easter Coconut Macaroons by

Easter Coconut Macaroons

by Suitcases & Sweets

Ingredients (24 Macaroons)

  • 6 egg whites
  • 1/4 teaspoon salt
  • 1/2 cup honey
  • 1 tablespoon vanilla extract
  • 3 cups shredded coconut
  • 4 ounces dark chocolate
  • 1/2 teaspoon coconut oil
  • Cadbury Mini Eggs, optional


    For the Macaroon
    • Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside.
    • In the bowl of a stand mixer, whisk egg whites and salt until stiff.
    • Fold in honey, vanilla, and coconut.
    • Drop a tablespoon of batter onto prepared baking sheets. Depress the center of each macaroon to make a nest shape.
    • Bake 12-15 minutes or until lightly browned.
    • Remove to wire racks to cool completely.
    For the Chocolate
    • In a small bowl, melt chocolate and coconut oil.
    • Stir thoroughly and allow to cool to room temperature.
    Putting It Together
    • Invert macaroons and spread a thin layer of chocolate along the bottom. Refrigerate 15 minutes or until chocolate hardens.
    • Turn macaroons right side up and, using a fork, drizzle chocolate over top. Refrigerate 15 minutes or until chocolate hardens.
    • Garnish with Cadbury Mini Eggs or Easter treat of choice.