Press this macaroon mixture into mini muffin tins to create bite-size baskets for your favorite Easter candies. For a chocolate version, fill each basket two-thirds full with melted chocolate (we used three ounces total) and let them set before adding candies.
- Total Time:
- Yield: Makes 24
Photography: Aaron Dyer
Source: Martha Stewart Living, April 2015
- Vegetable-oil cooking spray
- 4 large egg whites
- 1/2 teaspoon coarse salt
- 1 package (14 ounces) sweetened flaked coconut
Preheat oven to 300 degrees. Coat mini muffin tins with cooking spray.
In a bowl, stir together whites and salt with a fork; mix in coconut. Drop 2 tablespoons of mixture into each prepared tin.
Lightly press mixture into bottom and up sides of each cup. Bake until light golden on top, 28 to 30 minutes.
Let cool in tins on a wire rack 10 minutes, then run a thin metal spatula around sides to loosen. Lift out of cups; let cool completely.