Yesterday was one of “those” days… you all know what I’m talking about. The days you come home from work and you don’t want to talk to anyone. The days where you find yourself looking forward to a nice glass of wine. The days when you need chocolate therapy.
Lucky for you guys, when I have a bad day I spin that negative energy into creativity with cooking or baking. Seriously, some of my favorite and best recipes are a result of “those” days. Also, wine helps everything. So I came home, took Teek on a long walk, poured myself a glass of wine, and decided to bake an Easter-friendly treat. What do you do to turn the switch?
My thought was not April Fools, but Easter desserts. We are going to a friend’s place for an Italian-inspired Easter dinner. Of course, since I love to cook, I want to bring something to share. I already volunteered to bring a cocktail, but I also thought how fun would it be to make a Holiday-themed treat. My girlfriend is already making a bunny butt cake (how cute is that idea?!?!), so I figured why not bring the bunny tails?
These macaroons are simple, require only 3-ingredients (if you don’t count the dark chocolate bottoms), and most importantly they are delicious. I whip the egg whites until they form soft peaks, which makes the macaroons wonderfully light and chewy. No additional sugar in this macaroon recipe, since the sweetened shredded coconut is sweet enough for my taste. I make the macaroons bite size, that way I can justify eating a handful….right ;)
Oh and the chocolate bottoms…well that’s just the perfect finishing touch. It gives a great presentation to the macaroon and gives me an excuse to dip fruit, pretzels, and my fingers in the left over melted chocolate. Too much information? Oops.
Prep time: 15 minutes
Cook time: 20 minutes
Servings: ~25 mini macaroons
2 egg whites
1 t pure vanilla bourbon extract
2 C shredded sweetened coconut
optional: 1 C dark chocolate chips or chunks for dipping macaroons in
- Preheat oven to 350F and line a baking sheet with silicone baking mat or parchment paper.
- Using a hand mixer or stand mixer, beat together egg whites and vanilla extract until soft peaks form.
- Fold in shredded coconut, until well incorporated.
- Drop macaroons onto your baking sheet, using a cupcake corer, cookie scoop, or teaspoon. (Note: You want the macaroons to be dense and formed in the shape you desire, they will not expand while they bake)
- Bake for 20-25 minutes until golden brown. Remove from oven and allow to cool ~10 minutes.
- Optional Dark Chocolate Coated Bottoms: In a microwave-safe dish, melt chocolate chips by microwaving for 45-60 seconds and stirring every 15 seconds. Dip bottom of macaroons in chocolate and place bottom-side up on your cookie sheet. Place in freezer for 10 minutes to allow chocolate to harden. Store macaroons in an air-tight container in the refrigerator.