Easter Coconut Macaroons

I love the Easter version of M & M’s!  They are cute, delicious, and they sit like sweet little eggs in these pretty, pale green macaroons.  In my family, we think the macaroons look like little nests or bundles of grass.


  • 2 large egg whites
  • 3/4 cup sugar
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon Pandan paste or green food coloring
  • 3 cups finely shredded, unsweetened coconut
  • 1 cup milk chocolate Easter M & M’s


Makes about 3 dozen cookies

Prep Time: 10 minutes

Cooking Time: 15 minutes

Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Set aside.

Add the egg whites, sugar, vanilla, and Pandan paste (or green food coloring) to a medium-sized mixing bowl.  Whisk this mixture until it becomes foamy, about 3 minutes.  Fold in the coconut, followed by the M & M’s.  

Use a teaspoon or a tiny ice-cream scoop to scoop out the batter, placing it onto the parchment-covered baking sheets as you go.  Use your hands to gently form oval shapes (like an egg).  This does not have to be perfect — in fact, a slightly messy shape totally works here! (The ovals should be somewhere around 1 1/4″L X 3/4″W x 1/2″D.)  There should a couple inches between each cookie.

An additional note:

Place the sheets in the preheated oven until the edges start turning golden brown, about 10 minutes.  

An additional note:

An extra perk about macaroons is that they are typically gluten-free. It’s a perk for those that are gluten intolerant, anyway.


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