Hello, it’s Faith of An Edible Mosaic! Happy (almost) Easter, everyone! Brandy and I are thrilled that Easter is nearly here, especially because along with it comes the lovely spring weather. We’re excited about our Easter event…here is the posting schedule we came up with:
Sunday (3/14): Faith posts announcement & holiday recipe
Sunday (3/21): Brandy posts holiday recipe
Sunday (3/28): Brandy posts holiday recipe
Wednesday (3/31): MckLinky opens & Faith posts holiday recipe
Thursday (4/1): MckLinky closes and recipes are due at 9PM EST
Friday (4/2): Roundup posted and winner announced
Be on the lookout because we will also try to post more Easter-inspired dishes on our other blogs. 🙂 As always, you can submit as many recipes as you want that say Easter to you. See here for complete rules on participating. Don’t forget there will be a wonderful prize – check the bottom of this post to see what it is! 😉
Now for the recipe. For some reason coconut always reminds me of Easter. I think because when I was a kid we would always go out to my grandparents’ house to hunt for our candy-laden baskets, search for hidden eggs, and have Easter dinner (usually lamb). Of course I can’t forget the infamous lamb-shaped butter. And then dessert was typically a lamb-shaped cake coated in coconut. I’ll admit I never cared for the cake much (it was always citrus-flavored, and I’m odd about my cakes and really dislike any citrus-flavored cake), but the coconut-crusted frosting was something else. I’m telling you, it was enough to (almost) make a 10-year-old want to give up her entire basket full of chocolate goodies for just a spoonful. Almost.
Most people probably already have a recipe for Coconut Macaroons, but give this recipe a try! (When I give these cookies out, this is the one recipe I’m asked for more than any other.) It was originally adopted from an old recipe my mom had handwritten years ago (origin unknown) and then perfected for my sweet hubby Mike, who loves Chocolate-Covered Macaroons.
(Yield: 3 to 4 dozen macaroons)
14 oz (about 4 1/2 c) sweetened, flaked coconut
1 1/2 c white sugar
6 TB flour
1 tsp salt
5 large egg whites
1 TB almond or vanilla extract
Butter, to grease the baking sheet and a metal spatula
Good quality semisweet chocolate chips, melted (optional, to drizzle on top)
Preheat the oven to 325F. Combine the coconut, sugar, flour, and salt, then mix in the egg whites and vanilla (I find this is easiest to do using my hands). Roll the batter into slightly heaping tablespoon-sized balls, then arrange on a lightly greased baking sheet. Bake until the edges are golden (about 20-25 minutes); immediately remove from baking sheet with a greased thin metal spatula, and allow to cool on a wire rack.
If desired, drizzle melted chocolate on top.
Now for the prize! The winner of our Easter All Through the Year Cheer Event will receive the following:
A lovely vintage canister (which would be great for storing tea), Tea & Crumpets, and two types of flavored loose leaf black tea (Coconut with Coconut Pieces and Caramel with Caramel Pieces)