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Categories:Viewed: 49 - Published at: 7 years ago
Ingredients
- One 14-ounce bag sweetened coconut flakes
- 1/4 cup prepared lemon curd
- 4 large egg whites
- Pinch fine salt
- 15 small orange and/or yellow jelly beans
- 60 mini chocolate chips (about 2 tablespoons)
Method
- Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
- Combine the coconut, lemon curd, egg whites and salt with a spatula in a medium bowl until a uniform consistency.
- Roll generous tablespoons of the mixture into egg shapes, setting them big-side down onto the prepared baking sheets.
- Repeat with the rest of the mix.
- Bake until the bottom and a few of the coconut frays turn deep golden brown, about 20 minutes.
- Meanwhile, cut the jelly beans in half lengthwise and set aside.
- Remove the macaroons from the oven and let them cool enough to handle, but are still warm, about 5 minutes.
- Take one of the jelly bean halves and pinch an end to make a pointed beak.
- Hold the point, shiny-side up, and push the rounded end into the side of a macaroon.
- Push 2 mini chocolate chips, peak-side in, into the macaroon on either side of the beak for eyes.
- Repeat with the rest of the macaroons and serve.
