Recipes

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.