Fill your Easter basket with these 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 desserts and for Passover cookies.
I had this idea for a cute Easter 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 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.
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.
Watch the recipe video to see how-to make Coconut Macaroon Easter Eggs with a passion fruit “yolk”:
- Coconut Macaroons:
- 1 bag (14 oz) sweetened coconut
- 3 large egg whites
- 1/3 cup (3 oz, 78g) granulated sugar
- 1 tsp vanilla
- Pinch of salt
- Preheat the oven to 350°F. Line a 1/2 sheet pan with parchment paper.
- 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.
- 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 a parchment lined 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 (Bismarktip 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.
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