Lemon Macaroon Chicks
Lemon Macaroon Chicks
Easy-to-make macaroons are decorated for Easter with the help of jelly beans and chocolate chips. Dovetailing Tip: Make the Southern Banana Pudding for day 3 On day 2 so that it can refrigerate overnight.
Prep time:
Cook time:
Serving size: 30
Calories per serving: 13
Ingredients:
Cook time:
Serving size: 30
Calories per serving: 13
ounce one 14- bag sweetened coconut flakes
1/4 cup prepared lemon curd
4 large egg whites
pinch fine salt
15 small orange and/or yellow jelly beans
60 mini chocolate chips (about 2 tablespoons)
Directions:
Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
Combine the coconut, lemon curd, egg whites and salt with a spatula in a medium bowl until a uniform consistency.
Roll generous tablespoons of the mixture into egg shapes, setting them big-side down onto the prepared baking sheets. Repeat with the rest of the mix. Bake until the bottom and a few of the coconut frays turn deep golden brown, about 20 minutes.
Meanwhile, cut the jelly beans in half lengthwise and set aside.
Remove the macaroons from the oven and let them cool enough to handle, but are still warm, about 5 minutes.
Take one of the jelly bean halves and pinch an end to make a pointed beak. Hold the point, shiny-side up, and push the rounded end into the side of a macaroon. Push 2 mini chocolate chips, peak-side in, into the macaroon on either side of the beak for eyes. Repeat with the rest of the macaroons and serve.
Combine the coconut, lemon curd, egg whites and salt with a spatula in a medium bowl until a uniform consistency.
Roll generous tablespoons of the mixture into egg shapes, setting them big-side down onto the prepared baking sheets. Repeat with the rest of the mix. Bake until the bottom and a few of the coconut frays turn deep golden brown, about 20 minutes.
Meanwhile, cut the jelly beans in half lengthwise and set aside.
Remove the macaroons from the oven and let them cool enough to handle, but are still warm, about 5 minutes.
Take one of the jelly bean halves and pinch an end to make a pointed beak. Hold the point, shiny-side up, and push the rounded end into the side of a macaroon. Push 2 mini chocolate chips, peak-side in, into the macaroon on either side of the beak for eyes. Repeat with the rest of the macaroons and serve.
