These beloved Easter cookie beauties bake up slightly chewy on the inside and have a yummy toasted coconut exterior on the outside.The Easter eggs pressed into the centers, makes these macaroons even more special! Not to downplay coconut macaroons by any means, but with these adorable smooth and creamy Dove Chocolate Easter Eggs are indulgent and addictive.
Course: Dessert
Keyword: chocolate, coconut, cookies, Dove Easter Eggs, easter, macaroon
Calories:
Author: Kim Lange
Ingredients
14ozpackage sweetened angel flaked coconut
¾cupall-purpose flour
¼tspsalt
14ozcan Eagle Brand sweetened condensed milk
1egg whitebeat to frothy
1teaspoonvanilla extract(orange, chocolate or mint would be good too)
24Dove Chocolate Easter Eggsunwrapped (milk chocolate and dark chocolate)
Optional: Gel food color or your preferred food coloring.
Instructions
Preheat the oven to 325°F. Line 2 baking sheets with parchment paper or silicone mat. Spray lightly with cooking spray.
In a medium mixing bowl, toss together the coconut, flour and salt.
Beat egg white to frothy consistency by beating egg vigorously with a fork in a cup for 30-45 seconds.
Add the sweetened condensed milk, frothy egg white and vanilla to the coconut/flour mixture and mix it all together well with a spoon or rubber spatula.
Optional:
Add in color gel of choice if you want a certain color to make them festive for Easter. (I used a little green to get the pastel pretty green color.)
Use a 2 oz cookie or ice cream scoop placing mounds 2 inches apart on the baking sheet.
Bake for 16-20 minutes or until golden brown.
Remove to a wire rack to cool and let sit for 2-4 minutes, then gently press a chocolate egg into the center. Test until you get the right timing for the first one or two so they don't turn out melty.