While we were in Maui, I ate a macaroon everyday, and even a few at times 🙂 They are so delicious, so moist, so scrumptious over there. I had a slight craving the other day for them again so I thought with Easter right around the corner, why not try these macaroons that I’ve seen on the internet for the past few years.
Macaroons have never been high on my list of go-to cookies but when I do make them, they seem more like a novelty. Jennings will eat them if they have the Nutella spread and mini eggs on top and Matt will eat anything with sugar in it 🙂
I don’t like very big macaroons so I tried to make these a bit smaller than the other recipes I saw posted. One recipe called for about 15 cookies and I got around 25 instead. I also used unsweetened coconut because the recipe already called for a lot of sugar. My other piece of advice is to really pack the macaroon tight in your hand when you are making the nest. Macaroons can fall apart easily so be delicate when placing on the cookie sheet. Store in an airtight container so they don’t dry out. They are really delicious when they are moist.
They are super cute and can be a great gift to someone for a Easter or spring gift.
Here are some other versions of these macaroons:
- 3/4 cup butter
- 3/4 cup sugar
- 1/8 tsp salt
- 1 tsp vanilla
- 5 1/2 cups unsweetened shredded coconut
- 3 eggs
- mini chocolate eggs
- Preheat oven to 350 degrees and grease a cookie sheet.
- Using an electric mixer, beat butter, sugar, vanilla and salt.
- Add eggs, one at a time and mix thoroughly between adding each.
- Mix in coconut.
- Roll a tbsp of batter into balls using your hand and make an indent with your fingers.
- Place nest on cookie sheet.
- Make for 20 minutes until golden brown on the bottom and browned in spots on the top.
- Once cooled, spread a little Nutella on each cookie and top with mini eggs.
- Transfer to an airtight container. Can be stored for 1-3 days in advance.