Lemon Macaroon Chicks

Total Time:
55 min
Prep:
30 min
Inactive:
5 min
Cook:
20 min

Yield:
about 30 chicks
Level:
Easy

Ingredients
  • One 14-ounce 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.


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