The snow seems to be relentless this year in Calgary but we refuse to believe that spring isn’t here. Easter is around the corner and with everything happening in the world right now, we all could use a little lift in our spirits. Spring is here; a time of growth and renewal! Soon the grass will begin to green, flowers will begin to bloom, the robin’s will begin to sing again.
Our families love the spring time. It usually brings more outdoor play, warmer days, longer in the sun and …the Easter bunny! Easter always brings so much fun with egg hunts, family gatherings and a time to celebrate. This year those family gatherings and celebrations will look different. However, some of the fun food we love can still be the same!
These robin’s egg macaroon’s will bring smiles to everyone’s faces! They’re incredibly easy to make, and with little method required, the perfect cookie to let the kids help:)
After combining just a few ingredients in a saucepan on the stove, you’ll mix the boiling chocolaty goodness with oats and coconut. Top with your favorite little Easter eggs and you’re done! That’s honestly all there is to it.
We promise that the hardest part about this entire recipe will be the waiting for them to cool before we you can eat them!
Chocolate Coconut MacaroonsCourse: DessertCuisine: CanadianDifficulty: Easy
The song of spring is here! These chocolaty, coconut robin’s nests will lift anyone’s spirits. Topped with your favorite little eggs, they’re the perfect treat for Easter.
2 1/2 cups gluten-free quick oats
11/2 cups shredded coconut
1 1/2 cups sugar
1/2 cup butter
1/2 cup milk
1/2 cup cocoa powder
1/2 tsp vanilla
1 cup candy chocolate eggs
Parchment paper for cooling
- Combine both the gluten-free oats and coconut in large bowl.
- In saucepan on medium/low, add sugar, butter, milk and cocoa powder.
- Stir well and heat until mixture begins to boil.
- Add vanilla and boil for additional minute.
- Remove from heat and pour into oat/coconut mixture.
- Stir well to combine all ingredients.
- Using scoop or teaspoons, drop onto parchment paper into “nests”.
- Add 2/3 candy chocolate eggs onto each nest.
- Let cool and set completely before serving.
- Spring has sprung!
Stacey and Meg
As spring has arrived and Easter draws close, we hope that you can focus on those you love and enjoy the treats you create together!