Hi friends! It's been SO long since I've been on here and it's definitely time I posted something to share with all of you! I hope everyone is staying healthy during these tough times and that through it all, you are able to find a reason to smile each and every day-it's important:) By sharing these delightful little cuties with you I hope that maybe they'll be just that reason. After all, right now I'm sure we could all use a little something that is fun, lighthearted and that makes us feel like a kid, the simple, happy stuff.
We made our batch of Easter almond-coconut chick macaroons today and they'll be our "something sweet" after our big meal on Sunday (and because they're fluffy and lighter, they can be enjoyed in their entirety!). They're a cinch to create, take only a few ingredients, a little bit of time and a perfect family activity. Coconut has to be one of my very absolute favorite flavours (the equal other being almond), so I was set with the intent of finding something that could combine both (a perfect taste for spring) and be our special holiday dessert. Within minutes of scrolling the pages of Pinterest for something to inspire me I came across SO many fantastic ideas but these ones were exactly what I had in mind. To make the full sized chicks as we did you will get about 4-6 (depending on your size of bodies and heads) out of a single batch of the macaroon recipe below. We doubled the recipe so that we would have extra chicks to enjoy throughout the week and it made 12.
Almond-Coconut Macaroon Chicks
(recipe for macaroons from kitchn)
3 cups sweetened (we used unsweetened), shredded coconut
4 large egg whites
1/2 cup granulated sugar
1 teaspoon vanilla or almond extract (we used almond)
1/4 teaspoon salt
Preheat oven to 350 and line baking sheet with parchment paper. Toast coconut flakes in a pan over low and stir for deeper coconut flavor and extra-crispy macaroons (optional)-we did not. Or spread the coconut on a baking sheet and toast until just barely starting to show some color-5 minutes. Set aside to cool slightly before using.
Whisk egg whites, sugar, vanilla or almond extract and salt together in bowl until combined and the mixture is frothy.
Add the coconut to the mixture and stir until moistened-I found it easiest to use my hands for this. With wet hands to prevent sticking (dip just your finger tips into a bowl of water), shape the coconut mixture into desired shapes (we made large and small balls for the bodies and heads) and space them an inch or so apart on the baking sheet.
Bake the macaroons until golden-brown, 15 to 20 minutes.
Let the macaroons cool for about 5 minutes, then transfer to a wire rack or large piece of parchment paper to cool completely.
For icing mix a small amount (start with a tsp) of milk and confectioners sugar together until you make a very stiff paste (be careful to not make it too runny or it wont hold it's shape when piped). Add food colouring as needed to create your desired colours and place in a piping bag or Ziploc bag (snip corner or end of bag). Repeat this step for as many colours as you would like to use.
Pipe on the eyes and beaks for each chick and then use white simple sugar to connect the heads and bodies, and if any of the macaroons start to come apart or crack, use the same icing to fill and press back together:) Let set for about 1 hour before serving or storing in an airtight container.
Little hands hard at work on their feathered friends....
We're going to be serving ours on plates just like this for each person at the table-how sweet!
You could also pipe little legs onto the plate to add just that little bit more detail!