Chocolate macaroons were one of the first recipes that I learned to make. Not the pillowy meringue kind from France but the humble, chocolate sticky kind that require little planning and only some patience while you wait for them to harden in the refrigerator. The kind where you scrap the pot with a wooden spoon to get that last bit of chocolatey sauce. The kind that if left in a warm spot, become a gooey mess and you’ll probably still eat them! Years ago, I started added Cadbury mini eggs (no other brand will suffice) to them at Easter and wham! They are an Easter classic at my house. The children love them and they also satisfy Easter cravings for those who are gluten-free.
Recently, I was listening to a Podcast and learned about blogger meme along the lines of “just post the recipe”. So, without further ado….
Mini Egg Chocolate Macaroons
Makes: About 35 large clusters
Time: Prep and cooking time (20 minutes) + Setting time (2 hours)
2 cups brown sugar
1/2 cup whole milk
1/3 cup dark cocoa powder
1/2 cup butter, cut in chunks
1/2 tsp sea salt
1 tsp vanilla extract
1/2 cup unsweetened coconut (shredded or desiccated)
3 cups large flaked oatmeal
1. Line a large baking pan with wax paper.
2. Add the brown sugar, milk, cocoa, butter and salt to a large saucepan. Stir occasionally and slowly bring to a boil.
3. Remove from heat and mix in the vanilla with a large wooden spoon. Stir in the coconut and oatmeal. Working quickly, drop onto the prepared pan by the spoonful. Decorate with mini eggs. Refrigerate for about 2 hours before serving.
It’s that easy. Now eat them with your friends and family this weekend and enjoy some much needed sunshine!