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

Servings: 24 mini macaroon cups
Prep time: 15 minutes; Cook time: 20 minutes; Total time: 50 minutes
  • 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
  1. Preheat your oven to 300 degrees. Spray mini muffin tins thoroughly with cooking spray and set aside.
  2. 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.
  3. 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
  4. 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.
  5. 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.
  6. 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

Write A Comment