If you’re looking for a new favourite Easter recipe this one is super-easy and heaps of fun to tackle with little ones.
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You can make a batch for the kids with all the sprinkles, and perhaps some nude macaroons for the grown-ups who might not be quite so into 100s and 1000s!
We dipped ours in white chocolate, but milk or dark chocolate would be just as yummy. You can also make them a little smaller – say 3/4 inch balls – so that you get a few more out of this batch.
Remember the shapes don’t have to be perfect, so don’t agonise over them. They look gorgeous even if some are a little bit wonky. Let’s go!
Easter sprinkle coconut macaroon recipe
Makes around 20
- 400 grams of shredded coconut
- 2 egg whites – at room temperature
- 1 400 gram tin of sweetened condensed milk
- 1 teaspoon of vanilla extract
- Pinch of salt
- 1 pack of white chocolate melts
- 100s and 1000s
Step 1. Beat the egg whites with salt until stiff peaks form. In another large bowl, mix the coconut, vanilla and condensed milk.
Step 2. Mix in the egg whites.
Step 3. With wet hands, roll into 1 inch balls, compacting the mix a little so they keep their shape. Pop onto a baking sheet lined with baking paper. Bake at 160°C for 20 minutes or until starting to turn golden.
Step 4. Cool on baking sheet for a minute or two. Then move to a cooling rack. They will crisp up as they cool down, but remain nice and soft and coconut and yummy inside!
To decorate your macaroons
Melt white chocolate in microwave by heating in 30 second increments and then stirring. Put the 100s and 1000s on a plate. Dip the cooked macaroon into the white chocolate and then into the 100s and 1000s. Spoon some more white chocolate on the top and add more sprinkles.
Pop onto a baking paper lined tray to set.
Gobble them up!