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I made these for Easter this year, but they'd make a great treat for any spring party or even Mother's Day!


  • 2 large egg whites
  • Pinch of salt
  • 1 can (14 ounces) sweetened condensed milk
  • 2 teaspoons pure vanilla extract
  • 2 bags shredded sweetened coconut (14-ounces each)
  • Cadbury mini eggs


  • Heat oven to 300 degrees.
  • In a medium bowl, whisk egg whites and salt until frothy, about 2 minutes. Stir in condensed milk and vanilla.
  • Using a rubber spatula, fold in coconut until well combined.
  • Line 2 baking sheets with parchment paper or nonstick baking mats.
  • Using a teaspoon and your fingers, form macaroons into 1 1/4-inch mounds about 1 inch apart.
  • Bake until macaroons are golden brown, about 20 minutes.
  • Press several mini eggs into macaroon centers while they are warm. I used the end of a wooden spoon to make a hole, then pressed the candies inside.
  • Transfer baking sheets to a cooling rack; let cool completely. Store in an airtight container for up to a week.

Categories: Cookies  Easter  Sweet 
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