I love coconut macaroons but I am picky. Most, which are made with sweetened coconut, are too sweet but you need this type of coconut to give the macaroons their characteristic chewiness. Ones made with all unsweetened coconut are dry and have an odd crumbly texture.
By combining both kinds of coconut you get the best of both worlds - a macaroon with the right look and chew from the sweetened long shred coconut and a wallop of coconut flavor without extra sweetness from the unsweetened. The sweet long shredded coconut, sometimes labeled as “angel flake” is easy to find in most supermarkets. You might have to search a little for the unsweetened. Look for coconut called “desiccated”; it will look almost finely ground.
You can certainly make these macaroons without the candy-coated chocolate Easter eggs, but with them they become a seasonal treat. Yes, the “eggs” crack in the high heat oven, but I think they are even more interesting, giving them a just-about-to-hatch look. And by the way, this does not work with jelly beans. They form bubbles and become misshapen. Of course, if you want to say they are dinosaur or dragon eggs, that might work!
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Preheat oven to 375 degrees F. Line two baking sheets with parchment paper; coat lightly with non-stick spray.
Whisk together egg whites, sugar and vanilla extract in top of a double boiler (not over hot water yet) until combined. Add both types of coconut and fold in until coconut is completely coated with the egg white mixture.
Place top of double boiler over simmering water with the water just touching the bottom of the part that is holding the cookie mixture. Stir the mixture constantly; the sugar will dissolve and the mixture will become glossy and hot to the touch in about 3-minutes.
Drop by about 2 tablespoon sized mounds 2-inches apart on prepared sheet pans. The cookies will be round and very 3-dimensional; do not flatten. You will know you have the right size if you get 17 out of that batch. Coax them into a neat shape with fingers if needed by pressing any stray shreds around the edges into the cookie mound. Gently press 2 to 4 candy eggs into center.
Bake for about 12 to 16 minutes or until the edges and some of the coconut shreds have turned light golden brown. Slide parchment onto racks to cool cookies completely before peeling off of the paper. Cookies may be stored at room temperature in an airtight container for up to 4 days.