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  • Writer's picturerodica godlewski

coconut macaroon chocolate egg cookies

Easter celebrations are the best, especially when the weather is nice and lunch can be served outside. This year we enjoyed the Saturday before Easter at my mother-in-law's where the kids went hunting for Easter eggs, and we spent Easter day at my friend Gabi's house with Irina where we enjoyed a great lunch outside in the yard. At the center of great celebrations there are always good laughs with good friends and good food. Gabi served a delicious cream of broccoli soup, roasted vegetables, grilled lamb chops, and salad. There was champagne and fruit and wonderful desserts. These chocolate egg coconut macaroon cookies are just the right sugar fix for Easter. They are crisp on the outside and gooey on the inside, so from kids to grownups everyone will love them.

Gabi, Irina and I

The recipe for these macaroon cookies is extremely easy and accessible, and I love how the chocolate eggs cracked while baking in the oven giving the impression of birds hatching.


  • 14 oz sweetened condensed milk

  • 2 egg whites

  • 10 oz unsweetened flaked coconut

  • 1 tsp rum extract

  • 1/4 cup confectioner's sugar

  • 1/4 cup almond flour

  • 10 oz Cadbury chocolate eggs


  1. Preheat the oven to 340 degrees F and prepare a cookie sheet pan with parchment paper. Set aside.

  2. In a medium bowl combine the sweetened condensed milk, egg whites, coconut, rum extract, confectioner's sugar, and almond flour. With the help of a hand mixer, beat on medium speed for about 2 minutes.

  3. With the help of a spoon form little nests on the parchment paper about the size of a tablespoon and place three chocolate eggs in each.

  4. Bake for about 25-30 minutes, or until the coconut nests are golden brown.

with hubs

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