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Coconut Macaroon Easter Eggs

Fill your Easter basket with these Coconut Macaroon Easter Eggs. The surprise passion fruit “yolk” makes these coconut Easter eggs are unlike any other macaroon cookie.

a basket of coconut macaroon easter eggs with a passion fruit yolk

After 10 years of talking to people every day about their favorite cake flavors, I can tell you that no one seems to be neutral about coconut, they either love it or hate it.

My husband is in the hate-it camp. He doesn’t mind coconut milk in savory dishes, like curry or peanut sauce, but won’t event taste a coconut dessert.

Me, I’m in the love-it camp. Savory or sweet, I love the taste and texture of coconut. Happily for those of us in the love-it camp, coconut is a traditional flavor for Easter cookies, desserts and also for Passover.

How I invented Coconut Macaroon Easter Egg cookies with a “yolk” inside:

I had this idea for a cute coconut Easter egg cookie in a flash of inspiration. An egg shaped coconut macaroon filled with curd so that when you bite it, it looks like there’s a yolk inside. The idea came in a flash, but it took lots of trial and error to get the effect I had in mind.

  • At first I tried baking the macaroons with a frozen ball of curd inside, hoping the cookies would bake before the curd melted. It kind of worked, but the curd softened enough that it seeped through the cookie and lost the effect of the yolk in the middle.
  • I tried freezing the filled cookies over night and putting them in the oven frozen, but got the same result.
  • Finally, slapping myself in the head for not thinking of it sooner, I decided to treat the coconut macaroon like a cream puff. I baked the cookies and while they were still a little warm I used a wooden skewer to poke a hole in the end of each cookie. I gently jiggled the skewer back and forth to form a cavity in the cookie, working carefully to avoid breaking the outside shell.

a coconut macaroon and a piping bag filled with passion fruit curd

How to create the “yolk” in these Easter Egg Cookies:

The best tool for filling the cookies is a Bismarck pastry tip, which is made for filling eclairs and donuts. You can usually find them in the cake decorating section of the craft store or you can buy them on-line.

With it’s floral, tropical flavor passion fruit curd with a touch of egg yellow food color is perfect for the “yolk”.  You’ll need to add the food color while the curd is warm so it will mix it in evenly. I suggest you use the optional gelatin when you make the curd so the filling is not too runny.

If you want to work ahead you can scoop the cookies onto a sheet pan, wrap and freeze. The curd filling can be made several days ahead of time. Then bake and fill the day they are to be eaten. The macaroons are best the day they are made, but will keep for a few days.

a stack of coconut macaroon easter egg cookies

Watch the recipe video to see how-to make Coconut Macaroon Easter Eggs with a passion fruit “yolk”:

Now that you’ve made this recipe what should you do with the extra yolks? Check out this collection of recipes that use extra yolks for some great ideas.

If you love this recipe as much as I do, please consider leaving a 5-star rating.

Coconut macaroons

Coconut Macaroons

Yield: 24 cookies
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Coconut macaroons shaped like little eggs and filled with a passion fruit "yolk".


  • Coconut Macaroons:
  • 1 bag (14 oz, 392g) sweetened coconut
  • 3 large egg whites
  • 1/3 cup (3 oz, 78g) granulated sugar
  • 1 tsp vanilla
  • Pinch of salt


  • 3/4 cup (1/3 recipe) recipe passion fruit curd tinted with egg yellow coloring


  1. Preheat the oven to 350°F. Line a 1/2 sheet pan with parchment paper or a silicone baking mat.
  2. Whisk the egg whites until soft peaks form, slowly add the sugar and whip to full peak. Add the salt and vanilla to the egg whites. Fold the coconut into the egg whites, making sure to break up any clumps.
  3. Scoop the dough into egg size portions using a small cookie scoop or soup spoon. Gently form the cookie into an egg shape. Don't compact the dough too much. Moisten your hands with a little water if the dough is sticking.
  4. Place the cookies on the prepared baking sheet. Bake for 10 minutes and then slide a second pan under the cookies to keep the bottoms from over-browning. Bake another 10 minutes until lightly golden brown and the cookies bounce back when you squeeze gently. Transfer the parchment with the cookies to a cooling rack.
  5. Use a wooden skewer to poke a hole on one end of a cookie. Gently wiggle the skewer to open up a cavity in the cookie, being careful not to crack the cookie. Fill a pastry bag fitted with a small round tip (Bismark tip is the best) with the curd. Fill each cookie.


If the cookies puff and crack a bit while baking just use your fingers to gently close the cracks while the cookies are still warm.

You can use lemon or orange curd with food coloring for the "yolk" instead of passion fruit.

Did you make this recipe?

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Passion Fruit Curd & Other Fruit Curds

Passion Fruit Curd & Other Fruit Curds

Yield: 3 cups
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Fruit curds can be made with passion fruit, mango, citrus, and just about any fruit. Easy to make and so versatile in the kitchen.


  • 1 1/2 teaspoons gelatin powder (optional)
  • 1 1/4 cups ( 10oz, 280g) granulated sugar
  • 3 eggs
  • 6-8 passion fruits
  • juice from 1/2 lime
  • Pinch of salt
  • 6 tablespoons (3 oz, 84g) unsalted butter, cut into 1" chunks


  1. If you are using the gelatin, bloom in 2 tablespoons cold water in a medium size bowl. Set aside.
  2. Slice the passion fruits in half. Scoop the pulp out of the shell and put into a blender or food processor. Process the pulp to separate the pulp and seeds. Strain the pulp in a fine mesh strainer. If a lot of pulp is still stuck to the seeds, process them again with a little bit of water. Strain again. You should have about a 1/2 cup of juice. Add water if needed to get to a 1/2 cup.
  3. Thoroughly whisk together the sugar and eggs in a medium saucepan. Add the passion fruit juice, lime juice and salt.
  4. Place the butter on top of the bloomed gelatin. Put a fine mesh sieve over the bowl and keep it near the stove.
  5. Heat the egg/juice mixture over medium low heat, stirring constantly. You must be sure to keep stirring across the entire bottom and corners of the pot so the custard does not have a chance to stick. The mixture will start out opaque with a fine white foam over the surface. As it heats up the curd will thicken, become more translucent and the foam will disappear.
  6. Cook until the curd will coat the back of a wooden spoon and is just beginning to boil. Don't allow it to come to a full boil, just 1 or 2 bubbles and you're ready.
  7. Immediately remove from the heat and pour through the sieve over the butter and (optional) gelatin.
  8. Stir until the butter and gelatin are melted and thoroughly incorporated. Cover the bowl with plastic wrap and cool a bit before putting in the refrigerator.
  9. Refrigerate until completely cooled. If using gelatin, allow it to sit 8 hours or overnight to gel.

Fruit Curd Variations:

  1. 1/2 cup juice from mango, guava, pineapple, etc.
  2. Adjust sugar to taste for the type of juice used. You can always use the juice from 1/2 a lime or lemon to spark the flavor. I like to use lime with mango and lemon with guava.


This same recipe can be made with any fruit juice. The amount of sugar can be adjusted according to how sweet the fruit is.

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Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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Amy Katz from Veggies Save The Day

Friday 5th of May 2017

I saw these macaroons on Pinterest. So amazing! Easter may be over, but I still want these!

Kimberlie Robert

Monday 18th of April 2016

Beautiful idea. I'll have to make these one day. They look great!

Eileen Gray

Monday 18th of April 2016

Thanks, Kimberlie.

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