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.

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Ingredients

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Directions

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  • Preheat oven to 300 degrees. Coat mini muffin tins with cooking spray.

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  • 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.

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