Macaroon Eggs

Before you start:

Be sure your eggshells are washed and dried.  We start saving ours weeks in advance for treats like this and for making cascarones.

I like the way almond extract tastes here, but it could be substituted with another 1/2 teaspoon of vanilla if you wish.

If you are using the eggshells to bake your treats, be sure to peel them off carefully.  Nobody wants to bite into a piece of eggshell with their treat.

You could use any good melting chocolate to dip, but I prefer semi-sweet for this treat.

These are delicious right after cooling, but are even better after a day or two in the fridge.

The ingredients:

• 1 can sweetened condensed milk (about 1 ¼ cups)
• 2 large egg whites
• 1 ½ teaspoons vanilla extract
• ½ teaspoon almond extract
• ¼ teaspoon salt
• 1/2 cup flour
• 6 cups shredded sweetened coconut

The method:

1. Preheat oven to 325 degrees
2. Place egg whites and sweetened condensed milk in a large bowl and mix well.
3. Stir in extracts and salt.
4. Add coconut and flour and stir just until combined.
5. Spray egg shells, if using, lightly with a bit of cooking spray.
6. Place macaroon batter in egg shells, if using, and make a rounded top to mimic an egg and place in a mini muffin pan or… Place in mounds with tablespoon or cookie scoop on parchment lined sheets 1 ½ to 2 inches apart.
7. Bake for 20-25 minutes or until golden brown.
8. Cool completely on wire rack
9. If making the macaroon eggs, carefully remove the eggshell after the macaroons are completely cooled.
10. While gently holding the macaroon at the top, dip them halfway into melted chocolate and rest on a parchment lined sheet standing straight up.
11. Place tray in the refrigerator for at least one hour to harden chocolate.
12. Store in an airtight container.