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Coconut Macaroons Topped with Mini Eggs
Crispy on the outside and soft and coconutty on the inside. If you top these coconut macaroons with mini eggs they make the perfect Easter treat!
Course
snacks
Cuisine
British
Prep Time
30
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
50
minutes
minutes
Servings
13
Calories
203
kcal
Author
Corina Blum
Ingredients
2
eggs
beaten, I use large eggs
225
g
desiccated coconut
I use unsweetened
150
g
caster sugar
superfine sugar
50
g
milk chocolate
Use dark if you prefer
39
Mini eggs
Feel free to use a different topping.
Metric
-
US Customary
Instructions
Beat the eggs in a bowl then whisk in the sugar. Finally fold in the the coconut.
Set aside for half an hour.
Line 2 baking trays with non stick baking paper.
Take heaped dessert spoonfuls of the mixture and place on the baking trays. I ended up with 13.
Bake the macaroons in a preheated oven at 180°C (160°c fan) for 20 minutes.
Leave to cool on a wire rack.
Melt the chocolate in a bowl in the microwave. Heat for 40 seconds. Stir. Heat for another 10 seconds at a time until melted.
Put a small spoonful of chocolate on the top of each macaroon. Top each one with 3 mini eggs.
Leave to set.
Notes
Nutritional information is approximate and a guideline only.
Nutrition
Calories:
203
kcal
|
Carbohydrates:
19
g
|
Protein:
2
g
|
Fat:
14
g
|
Saturated Fat:
11
g
|
Cholesterol:
25
mg
|
Sodium:
19
mg
|
Potassium:
114
mg
|
Fiber:
3
g
|
Sugar:
16
g
|
Vitamin A:
45
IU
|
Vitamin C:
0.3
mg
|
Calcium:
15
mg
|
Iron:
0.8
mg