Happy Easter or as I like to call it “Happy Eat as Much Chocolate as I Can”!
I decided that to celebrate the spring weather and the Easter weekend I would make cookies. I actually made two type of cookies this week, oatmeal raisin cookies and coconut meringue cookies.
The oatmeal raisin cookies were actually for me to donate to my local drop-in centre for our most vulnerable citizens, Our Place. I was able to make 120 cookies in total, I even have enough to make at least another 120 for another time. I like knowing that those cookies are going to make someone happy, even if its only for a few minutes.
The other batch of cookies I made are just for personal pleasure. I thought it would be fun to make meringue cookies into nests and place some chocolate eggs in each. These cookies are very sweet and should not be eaten in excess, add in some chocolate eggs and you are likely to succumb to a food coma for a few hours.
I also added in some lemon zest to give it a fresh flavour. You don’t need to add the lemon, if you wish not too. Vanilla, caramel, orange zest and coco powder are also great additions. If you wish to add some colour to the mix I recommend gel colours added while you are mixing the eggs.
For fun I decided to make a short video of me making the cookies. I am enjoying adding short videos to some of my posts, especially when the recipe is as easy as this one.
I hope everyone has a great weekend whether it is spent going to a church service, having Easter dinner with family, going on a Easter egg hunt or just staying home in your sweats and reading.
- 3 Egg whites
- ¾ Cup fine sugar
- 1 Tbsp lemon zest (optional)
- 2½ Cups shredded coconut
- Preheat oven to 325 degrees and line a baking sheet with parchment paper.
- In a stand mixer, whisk the egg whites until foamy.
- Add in sugar and lemon zest (optional). Continue to mix until soft peaks form.
- Add in the shredded coconut and fold gently with a spatula.
- Using a tablespoon, drop macaroons on the parchment paper, at this time you can indent each cookie to make "nests".
- Bake for 18-20 minutes.
- Cool and decorate as you like.
- Keep them in an airtight container for up to 4 days.