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Easter Egg Macaroons {DF, GF, EF, RSF}

Easter Egg Macaroons

This is not a new recipe for me – we make chocolate macaroons frequently – but I decided to make it into Easter Eggs for the children to decorate, so we’re sharing it again, all seasonal like.Easter Egg Macaroons

I used egg moulds to make these Easter egg halves, but you could make whole eggs by hand too.  Depending on where you are (temperature) and whether you use organic coconut or not, you may need a little extra coconut oil. If that’s the case, just add a tablespoon at a time at the end of the mixing process. The  mixture does need to be able to hold together.

Easter Egg Macaroons {DF, GF, RSF}
 
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Ingredients
  • 50g Coconut Oil (1/4 cup)
  • 70g honey or syrup (1/4 cup)
  • ½ teaspoon vanilla extract
  • 30 - 50g cocoa powder (1/3 cup)
  • pinch of fine sea salt or Himalayan pink salt
  • 150g shredded unsweetened coconut (1.5 cups)
Instructions
Regular Instructions
  1. Melt the coconut oil in a pot - this requires 37C, i.e. body heat, and is still considered raw, or uncooked.
  2. Add the honey or syrup and stir till it's all mixed and liquid and remove from heat
  3. Add the vanilla extract
  4. (If using banana, mash it and add to the mix)
  5. Add 30g cocoa first then add the coconut
  6. (Add chia seeds if using)
  7. Stir till it's all combined
  8. Taste the mix too see if it's the right amount of chocolatey. If you want it 'darker' add more cocoa powder till it's right for you. Mix again.
  9. Scoop out onto a tray, or into moulds and refrigerate until it hardens.
  10. Keep cool as it will fall apart if the coconut oil gets too warm.
Thermomix® Instructions
  1. Put the coconut oil in the bowl, and melt 37C/Speed 1/ 20 Seconds (you'll need a bit longer if the weather is cold) Make sure it's melted though, or it won't be liquid enough to hold everything together)
  2. Add the honey or syrup and mix 37C/Speed 1/ 30 Seconds.
  3. Add the vanilla extract
  4. Add 30g cocoa first then add the coconut
  5. Mix speed 2/ 15 seconds
  6. Taste the mix too see if it's the right amount of chocolatey. If you want it 'darker' add more cocoa powder till it's right for you. Mix again speed 2/15 seconds.
  7. Scoop out onto a tray, or into moulds and refrigerate until it hardens.
  8. Keep cool as it will fall apart if the coconut oil gets too warm.

 

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Casdon Annabel Karmel Baking Range And No-Cook Coconut Ice Recipe

My children have always been fond of spending time in the kitchen with me, so when we were offered a review of the Casdon Annabel Karmel Baking Range, I said yes – we have a  ton of play kitchen stuff, but real kitchen goodies made for kids? Well, what’s not to love?

My brother has been visiting from Australia this week, and he mentioned wanting coconut ice, so I pulled up an old recipe from the Disney Cakes and Sweets series that’s fantastic to makes with kids, since it doesn’t require any boiling or cooking.

Disney Cakes and Sweets is a really fantastic magazine to subscribe to, and along with fantastic quality bakeware and silicone moulds there are step by step instructions and recipes for every Disney character you could imagine. It’s something else. You can find out more about what’s available in the Disney Cakes & Sweets Magazine subscription by clicking hereCasdon Annabel Karmel Baking Range

Most of our equipment came from the Casdon Annabel Karmel Baking Range and while it’s supposed to be for pastries and cakes, it worked really well for coconut ice.

We used the mixing bowl and mixing spoons to mix our ingredients together, and then we used the cupcake tray and silicone mini cupcake cases to add a layer of white and then a layer of pink coconut ice.
Casdon Annabel Karmel Baking Range

The kit is really great for little hands, strong and well made. It doesn’t feel at all flimsy or weak – in fact the opposite – it’s really well made and conveniently designed, down to the silicone ‘handles’ on the tray to make it better to hold out of the oven (that we didn’t use this time).

Casdon Annabel Karmel Baking Range

I am really impressed with the quality of this set – honestly I’ve had ‘real’ pans and silicone that haven’t been as good.

The ‘My Perfect Pastry Set’ contains 10 cookie cutters, a round baking tin, six measuring spoons, a silicone spatula, a measuring jug, a mixing bowl with an anti-slip base, a silicone handle whisk, a rolling pin, a mini tart pan and 10 recipes from Annabel Karmel – we’ll try those next!

No cook Coconut Ice

Casdon Annabel Karmel Baking Range And No-Cook Coconut Ice
 
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Serves: 1 kg
Ingredients
  • 397g can condensed milk
  • 300g (11oz) icing sugar
  • 300g (11oz) desiccated coconut (we used organic)
  • ½ tsp vanilla extract
  • food colouring of choice
Instructions
Instructions
  1. Set out silicone cupcake cases or a baking tray, ready for use.
  2. I use an awesome brownie pan for most things, and the cupcake cases work well too.
  3. Pour condensed milk into a large mixing bowl and sift in the icing sugar. - I opened the tin of condensed milk and poured it out into the bowl to avoid the sharp edges.
  4. Add the coconut and vanilla essence or extract and mix together until well combined.
  5. Spoon half the mix into your baking tray and flatten out pressing down tightly. Add a few drops of food colouring, and mix well to combine. This is such a messy, fun job, the kids love it.
  6. If you're having two coloured layers, add the required colour to the other bowl.
  7. Mix well and add to pan, flattening till all the first layer is covered, and it's all flattened.
  8. Place pan in the fridge for six hours or overnight to set.
  9. Once set, turn out and cut the coconut ice into squares.
  10. If you use the brownie pan, cut it while still in the pan. This will make huge slices though, so use a knife to cut again.
For the Thermomix®:
  1. Make your icing sugar first, if you're making your own.
  2. Add all but the colouring and mix on speed 2 for 30 seconds.
  3. Split the mixture into two, put one layer in the pan and flatten it with a spoon or with your hand, then add the food colouring to the other one.
  4. Layer the next into the pan and leave to set in the fridge for at least 6 hours.
  5. Cut the set coconut ice into squares and enjoy.