Coconut Chocolate Macaroons

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coconut-macaroons

Great Macaroon recipe for Easter, or any other time of the year. You can make these ahead of time and store them for up to 2 weeks.

Ingredients:

  1. One 14-ounce bag sweetened shredded coconut
  2. One 14-ounce can sweetened condensed milk
  3. 1 teaspoon pure vanilla extract
  4. 2 large egg whites
  5. 1/4 teaspoon salt
  6. 4 ounces bittersweet chocolate, melted
  1. Preheat the oven to 350° and line 2 baking sheets with parchment paper. In a medium bowl, combine the coconut with the sweetened condensed milk and vanilla. In another bowl, using an electric mixer, beat the egg whites with the salt until firm peaks form. Fold the beaten whites into the coconut mixture.
  2. Scoop tablespoon-size mounds of the mixture onto the baking sheets, about 1 inch apart. Bake in the upper and middle thirds of the oven for about 25 minutes, until golden; shift the sheets from top to bottom and front to back halfway through baking. Transfer the baking sheets to racks and let the cookies cool completely.
  3. Dip the bottoms of the macaroons into the melted chocolate, letting any excess drip back into the bowl. Return the cookies to the lined baking sheets. Drizzle any remaining chocolate on top and refrigerate for about 5 minutes, until set.

 

Easter Pastry Cream Pie

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Ingredients

  • 3/4 cup powdered sugar, plus extra for garnish
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon orange zest
  • 1 (15-ounce) container whole milk ricotta cheese
  • 1/2 cup cooked short-grained rice
  • 1/3 cup toasted pine nuts
  • 6 sheets fresh phyllo sheets or frozen, thawed
  • 3/4 stick (3 ounces) unsalted butter, melted

Directions

Blend 3/4 cup of powdered sugar, eggs, vanilla, orange zest and ricotta in a food processor until smooth. Stir in the rice and pine nuts. Set the ricotta mixture aside.

Preheat the oven to 375 degrees F.

Lightly butter a 9-inch glass pie dish. Lay 1 phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo to hang over the sides. Brush the phyllo with the melted butter. Top with a second sheet of phyllo dough, laying it in the opposite direction as the first phyllo sheet. Continue layering the remaining sheets of phyllo sheets, alternating after each layer and buttering each sheet. Spoon the ricotta mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it completely. Brush completely with melted butter.

Bake the pie until the phyllo is golden brown and the filling is set, about 35 minutes. Transfer the pan to a rack and cool completely. Sift powdered sugar over the pie and serve.

Easter Bunny Cupcakes

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1 container (16 ounces) vanilla frosting

Assorted food coloring & egg dyes

2 cups flaked coconut

12 unfrosted cupcakes

12 plain donut holes

12 large marshmallows

6 pink jelly beans, halved crosswise

Chocolate sprinkles

Miniature semi-sweet chocolate chips

1. Tint frosting pink or blue, using 4 drops red or 4 drops NEON blue food color. Place coconut in resealable plastic bag. Add 4 drops red or 4 drops NEON blue food color to coconut in bag; shake until coconut is evenly tinted.

2. Spread top of each cupcake with tinted frosting. Press each cupcake into tinted coconut to cover top completely. Spread donut holes with remaining frosting. Press a donut hole into top of each cupcake to form the bunny’s head.

3. For the ears, cut a 1/4-inch slice off the flat ends of each marshmallow to make 24 slices. Dip cut sides of the marshmallow slices into the coconut until completely covered. (Reserve remaining marshmallow pieces.) Attach 2 marshmallow slices to the head of each bunny with frosting to create ears.

4. Press a jelly bean half into the face for the nose and sprinkles for the whiskers. Use the chocolate chips for the eyes. Press the plain marshmallow pieces into the cupcakes for the belly.

Easter Chick Cupcakes

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1 container (16 ounces) vanilla frosting

Assorted food coloring & egg dye

2 cups flaked coconut

12 unfrosted cupcakes

12 plain donut holes

1. Tint frosting yellow, using 18 drops yellow food color. Place coconut in resealable plastic bag. Add 12 drops yellow food color to coconut in bag; shake until coconut is evenly tinted.

 

2. Spread top of each cupcake with tinted frosting. Press opposite sides of each cupcake into tinted coconut. Spread donut holes with remaining frosting. Press a donut hole into top of each cupcake to form the chick’s head.

 

3. Press coconut on top of the head for feathers. Insert a candy corn or jelly bean half into the face for the beak. Use the chocolate chips for the eyes.

12 pieces candy corn or 6 orange jelly beans, halved lengthwise

Miniature semi-sweet chocolate chips

Easy Easter Cupcakes

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1 package (18 1/4 ounces) white cake mix

1 container (16 ounces) vanilla frosting

Flaked coconut (about 1 cup for each desired color)

1. Prepare and bake cake mix as directed on package for cupcakes. Cool on wire racks. Frost cupcakes.

 

2. Place coconut in large resealable plastic bag. Squeeze food color into coconut (use 5 to 6 drops desired food color to 1 cup coconut). Shake until color is evenly distributed.

 

3. Sprinkle frosted cupcakes with tinted coconut. Decorate as desired with candies.

Chocolate Covered Easter Eggs

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Ingredients

  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) package cream cheese, softened
  • 2 1/2 pounds confectioners’ sugar
  • 1 cup creamy peanut butter (optional)
  • 1 cup flaked coconut (optional)
  • 1 cup unsweetened cocoa powder (optional)
  • 2 cups semisweet chocolate pieces
  • 2 tablespoons shortening or vegetable oil (optional)

Directions

  1. In a large bowl, mix together the butter, vanilla, and cream cheese. Stir in confectioners’ sugar to make a workable dough. For best results, use your hands for mixing.
  2. Divide the dough into four parts. Leave one of the parts plain. To the second part, mix in peanut butter. Mix coconut into the third part, and cocoa powder into the last part. Roll each type of dough into egg shapes, and place on a waxed paper lined cookie sheet. Refrigerate until hard, at least an hour.
  3. Melt chocolate chips in a heat-proof bowl over a pan of simmering water. Stir occasionally until smooth. If the chocolate seems too thick for coating, stir in some of the shortening or oil until it thins. Dip the chilled candy eggs in chocolate, and return to the waxed paper lined sheet to set. Refrigerate for 1/2 hour to harden.

Marshmallow Easter Bunnies

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Ingredients
*Vegetable shortening (Crisco recommended) for preparing the pan
1 cup cold water
3 tablespoons (3 envelopes) unflavored gelatin
2 cups granulated sugar
3/4 cup light corn syrup
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
Confectioners sugar (for coating the marshmallows)

Instructions
1. Prepare a 9 x 13 x 2 inch pan as follows. Invert the pan. Cut a piece of aluminum foil long enough to cover the bottom and sides of the pan. Place the foil over the inverted pan and fold down the sides and corners just to shape. Remove the foil and turn the pan right side up. Place the foil in the pan and press it gently into place. With a pastry brush or crumpled wax paper coat the foil thoroughly but lightly with vegetable shortening. Set aside.

2. Place 1/2 cup cold water in the large bowl of an electric mixer, Sprinkle the gelatin over the surface of the water and set aside.

3. Place the sugar, corn syrup, salt and the other 1/2 cup water in a heavy 1-1/2 quart or 2 quart saucepan over moderately low heat. Stir until the sugar is dissolved and the mixture comes to a boil. Cover for 3 minutes to allow any sugar crystals on the sides of the saucepan to dissolve. Uncover, raise the heat to high, insert a candy thermometer, and let the syrup boil without stirring until the temperature reaches 240 degrees. Do not overcook. Remove from the heat.

4. Beating constantly at medium speed, pour the syrup slowly into the gelatin mixture. After all the syrup has been added, increase the speed to high and beat for 15 minutes until the mixture is lukewarm, snowy white, and the consistency of whipped marshmallow, adding the vanilla a few minutes before the end of the beating. (During the beating, occasionally scrape the bowl with a rubber spatula. The marshmallow will thicken and become sticky — if the mixture crawls up on the beaters as it thickens, carefully wipe it down with a rubber spatula.)

5. Pour the slightly warm and thick marshmallow mixture into the prepared pan and, with your forefinger, scrape all the mixture off the beaters. Smooth the top of the marshmallow.

6. Let stand uncovered at room temperature for 8 to 12 hours or longer if it is more convenient.

7. Then sift or strain confectioners sugar generously onto a large cutting board to cover a surface larger then your pan. Invert the marshmallow over the sugared surface. Remove the pan and peel off the foil. Strain confectioners sugar generously over the top of the marshmallow.

8. To cut into even 1 inch strips use a ruler and toothpicks to mark it every 1 inch.

9. Prepare a long, heavy, sharp knife by brushing the blade lightly with vegetable shortening. Cutting down firmly with the full length of the blade, cut the marshmallow into 1 inch strips. (After cutting the first slice, just keep the blade sugared to keep it from sticking.)

10. Dip the cut sides of each strip into confectioners sugar to coat them thoroughly — you should have enough excess sugar on the board to do this.

11. Now cut each strip into 1 inch squares. (You may place three strips together and cut through them all at once.) Roll the marshmallows in the sugar to coat the remaining sides. Shake off excess sugar.

12. Store in a plastic box or any airtight container — or plastic bag.

Yield: makes 1 pound, 10 ounces of marshmallows

Easter Bunny Cupcakes

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Prep Time: 15 Min
Cook Time: 20 Min

Ingredients

  • 2 1/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 cup margarine, softened
  • 1 cup brown sugar
  • 3/4 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups milk
  • 24 small chocolate eggs, unwrapped

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or use paper liners. Sift together the flour, baking powder and salt. Set aside.
  2. In a large bowl, cream together the margarine, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Fill each muffin cup 1/3 full, and place a chocolate egg in the center of each. Top with remaining batter until cups are 2/3 full.
  3. Fill each muffin cup 1/3 full, and place a chocolate egg in the center of each. Top with remaining batter until cups are 2/3 full.
  4. Bake in preheated oven for 18 to 20 minutes, or until golden brown, and tops spring back when lightly tapped.

Peanut Butter Easter Eggs

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Preparation Time:  15 minutes
Cooking Time:  15 minutes

Servings: 16

Ingredients

  • 1 (16 ounce) package confectioners’ sugar
  • 1 cup creamy peanut butter
  • 1/4 cup butter
  • 1 tablespoon milk
  • 8 (1 ounce) squares semi-sweet chocolate
  • 1 tablespoon shortening

Directions

  1. In a mixing bowl, combine confectioners’ sugar, peanut butter, butter and milk (if needed for moisture) until blended. Shape mixture into two 1/2 pound eggs or make a bunch of smaller eggs. Freeze eggs for 1 hour.
  2. While the eggs are freezing, cut semi-sweet chocolate into small pieces and place in top of double boiler with shortening. Melt over medium heat, stirring frequently until smooth. Stick a long-tined fork in top of each peanut butter egg, dip it in melted chocolate to cover then drain on waxed paper. When the eggs are cooled and set, decorate the eggs to suit your fancy.

Easter Egg Nests

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Preparation Time:  30 minutes

Cooking Time:  5 minutes

Servings: 12

Ingredients

  • 3 drops green food coloring
  • 1/2 teaspoon milk
  • 1 1/3 cups flaked coconut
  • 6 ounces white confectioners’ coating

Directions

  1. In a small bowl, mix food coloring with milk; add coconut and mix until evenly tinted; set aside.
  2. Melt confectioners’ coating over a double boiler or in the microwave, stirring every 15 to 30 seconds until smooth. Mix with coconut mixture and place by spoonfuls on waxed paper. Shape mixture like a bird’s nest, making a slight indentation in the center of each one.
  3. Cool completely and decorate by placing candies in the center of each nest.