words and images: Catherine Frederick
This macaroon recipe is, simply put, the best recipe Iíve ever tasted. We originally published it in September, 2012, and Iíve made it countless times since. They are the perfect backdrop for my bird nests, just in time for Easter! Try it once, and I know youíll make it again and again.
- •14 oz. sweetened shredded coconut
- •1 can sweetened condensed milk
- •½ teaspoon vanilla
- •2 egg whites
- •pinch of salt
- •8 oz. milk chocolate (or dark if you prefer)
- •Peeps marshmallow chicks (decoration)
- •Mini Robin Eggs, malted milk candy (decoration)
Preheat oven to 325∞. Combine coconut, condensed milk and vanilla. In separate bowl, beat egg whites and salt on high until medium peaks form. Fold egg whites into coconut mixture.
Using an ice cream scoop, place mixture on parchment lined baking sheet 2 inches apart. Press in the center to create a nest. Bake for 25 to 30 minutes.
Once cooled, dip bottoms of macaroons into melted chocolate. Place on parchment paper to dry. Add mini eggs to each nest and top with a Peep if desired!