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.
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.
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.
- Egg whites – Egg whites form the base of the macaroon.
- Granulated sugar – Whipped with the whites to make the meringue base.
- Salt/Vanilla – For flavor
- Sweetened coconut flakes – Use sweetened coconut flakes for the proper texture and flavor.
- Passion Fruit Curd – When piped into the cookies, the curd make a “yolk”. You can also use lemon or orange curd as the filling.
How to make Coconut Easter Egg Cookies
- The best tool for filling the cookies is a Bismarck pastry tip.
- With it’s floral, tropical flavor passion fruit curd with a touch of egg yellow food color is perfect for the “yolk”. Lemon or orange curd can also be used.
- Poke a hole in the end of the cookie and pipe the curd as a filling.
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.
Here are some more coconut recipes for you to try: Chocolate Chip Coconut Macaroons, Snow White Coconut Cake, Coconut Pound Cake, Coconut Shortbread, Coconut Thin Cookies, Pina Colada Cake and Pina Colada Pie.
You can also make these adorable Decorated Easter Sugar Cookies.
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Coconut Macaroon Recipe
- 3 egg whites
- 3 ounces granulated sugar (⅓ cup)
- 1/8 teaspoon table salt
- 1 teaspoon vanilla extract
- 14 ounces sweetened coconut flakes
- 3/4 cup passion fruit curd tinted with egg yellow coloring
- Preheat the oven to 350 °F. Line a 1/2 sheet pan with parchment paper or a silicone baking mat.
- 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 egg whites, 3 ounces granulated sugar, 1/8 teaspoon table salt, 1 teaspoon vanilla extract, 14 ounces sweetened coconut flakes
- 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.
- 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.
- 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.3/4 cup passion fruit curd tinted with egg yellow coloring
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