Easter candy smacks you in the face every time you walk into the grocery store, so shouldn’t we create a nice place for it to live before we shovel it in by the handfuls? Call it an excuse to buy the candy, but I’m calling it arts and crafts meets a perfect dessert pairing that’s festive and aesthetically pleasing. You’re welcome.
Mini Coconut Macaroon Cups
- nonstick cooking spray
- 5 egg whites
- 1 tablespoon granulated sugar
- 3/4 teaspoon Kosher salt
- 1/2 teaspoon vanilla extract
- 14 ounces shredded unsweetened coconut
- Preheat your oven to 300 degrees. Spray mini muffin tins thoroughly with cooking spray and set aside.
- Add egg whites, sugar, salt and vanilla extract to a medium-sized bowl, and whisk well. Mix in the shredded coconut until evenly coated, and you’re ready to nest.
- Fill each muffin tin (cup) two-thirds full with coconut mixture, and pack down. Then, make a deep indentation into the center of each cup with a wooden spoon handle, and lightly press mixture up the sides of each cup
- Set a timer, and check the color of the mini cups after 20 minutes. The edges should be a crispy, golden brown color, and the centers a lighter golden brown. If edges still need to cook a little longer, check in increments of 5 minutes until you are satisfied with the aesthetic.
- Remove tins and allow to cool (still remaining in tins) on a wire rack for 15 minutes. Use a paring knife to carefully loosen the edges of each cup form the tin and remove to cool completely on a wire cooling rack.
- Decorate each cup with your favorite Easter candy, and wow your peeps!
Not only do these Mini Coconut Macaroon Cups require MINIMAL TIME and MINIMAL CLEAN-UP, but crafting them is truly easy-peasy and an activity for all ages. Give your kids something to do besides dyeing eggs this year, and then take pictures to one-up all of your friends’ kids. (Just kidding…that is completely up to you).
I highly recommend using a combination of Whoppers Mini Robin Eggs, Reese’s Pieces Eggs, and Cadbury Mini Eggs to decorate the macaroon cups and add a variety of textures and flavors.
Note: Recipe adapted from the lovely Martha Stewart. Check out her recipe video here.