Coconut Macaroon Nests

One of my friends is the Executive Producer of the local show, Better Connecticut, and when she shared her segment of making these adorable coconut macaroons that looked like little nests with eggs, I was sold.  Best part is, it’s only a few ingredients and I happened to have everything in my pantry that was needed for this recipe. I had some pink sprinkles on hand so I threw into the mix to add some color.  It’s the perfect treat for Easter!

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Ingredients
1 14-ounce package sweetened shredded coconut
4 large egg whites
2/3 cups sugar
1/3 cup all-purpose flour
1/4 teaspoon kosher salt
1/2 teaspoon pure vanilla extract

Directions
Heat oven to 325° F.
In a medium bowl, combine the coconut, egg whites, sugar, flour, salt, and vanilla.
Roll into balls and place onto parchment-lined baking sheets, spacing them 1 inch apart.
Using a small spoon or your finger, press the center of the cookie down, and form into “nests.”
Bake, rotating the baking sheets halfway through, until lightly golden, 25 to 30 minutes.
Allow to cool, and then put 3 Cadbury mini eggs in the center of each cookie.

 

Red Velvet Brownies

I was pinning away the other day and came across a very interesting and tempting hybrid: red velvet brownies.  Of course, I had to try the recipe and they were delicious and perfect to bring along for Easter. So gooey and the taste is very unique.

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Red Velvet Brownies

  • 1/2 cup butter, at room temperature
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cups all purpose flour
  • 1/4 teaspoon salt
  • 3 tablespoons cocoa powder
  • 2 tablespoons red food coloring

Directions:  Preheat oven to 350.  Butter and flour an 8 x 8 cake pan.  In a small bowl, combine cocoa powder, red food coloring, and 1 teaspoon vanilla to create a paste.  In the bowl of an electric mixer, cream butter and sugar until fluffy. Add eggs one at a time, then add remaining teaspoon of vanilla. With the mixer on medium speed, add in cocoa powder mixture. Beat until batter is completely red. (If at this time your batter is NOT red, you can add a little more food coloring if desired. Color will depend on brand.) Add flour and salt, mixing until just combined. Fold in chocolate chips.   Spread in the 8 x 8 pan. Bake for 25-30 minutes, or until toothpick inserted in center comes out clean. Let cool completely before frosting. Enjoy!

Easter Egg Cake Pops

Cake pops have been the new phenomenon this year and what can be cuter than these bite size sweets on a stick?  These adorably decorated easter eggs are not only festive but delicious!

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Ingredients:

    • 1 box of  vanilla cake mix
    • 1 can of vanilla frosting
    • White chocolate melts
    • various pastel colored chocolate melts
    • Lollipop sticks 6′

Directions:

1. Prepare the cake mix as per instructions on the box.
2. Bake cake at 350 degrees. Once cake is baked, set to cool.
3. Once cake is cool, crumble it in a large mixing bowl.
4. Mix the crumble cake together with the vanilla frosting.
5. Once mixed, place it in the refrigerator for about half an hour.
6. Roll the cake into balls. Once rolled, place them in the freezer for about an hour.
7. Once you have your cake balls rolled in the freezer, start melting the chocolate.
8. Remove the cake balls from the freezer.
9. One at a time get a lollipop stick and dip the stick about 1/2 inch of the tip into the melted candy coating and
then insert the lollipop stick straight into a cake ball, pushing it no more than halfway through. Hold the cake ball
and turn it back and forth or softly tap it, so the excess chocolate falls off. Place cake pops in the refrigerator to dry out completely.
Once dry you can wrap it individually.  Decorate with festive sprinkles!