Image via Critteristic
It’s almost Easter Sunday. What are you serving your family this year?
Lemon macaroons, coconut cake, jelly bean nests – it’s my favorite time of year to make luscious sweet treats.
I like this holiday even better than Christmas because of the flavors. I know I might sound a little demented, but I’d take a lemon, coconut or strawberry treat over chocolate any old day.
Whether you bake macaroons, hot cross buns, cupcakes or you just leave it all to the Easter Bunny, this Sunday should be a sweet one, indeed.
Thanks to our Moveable Feast we featured in Issue Three, I’m all about homemade marshmallows. So I just knew someone out there in
Pinterest-land would be making their own Peeps.
Image via Butrcreamblondi
If you’re into crunchy, sweet and savory altogether (like I am), try this delicious-looking , no-bake Easter Peanut Butter Buttons. Looks like a delicious way to celebrate.
Image via The Curvy Carrot
This “Bunny Bait” snack also looks tempting and simple. Love white chocolate and popcorn combo.
Image via Sing For Your Supper via Pinterest
And for the baking and time challenged, there’s this cute, “Perfect Endings Carrot Cake” from Williams-Sonoma. Reminds me of the one Kristen Wiig made in “Bridesmaids.”
Image via Williams-Sonoma
And it wouldn’t be Easter for me without some type of coconut. These lemon coconut macaroons look heavenly.
Happy Easter, and happy baking!
Image via Tasty Kitchen
Lemon Coconut-Oat Macaroons
- 8 ounces, weight Full-Fat Unsweetened Shredded Coconut
- 1 cup Reduced Fat Shredded Unsweetened Coconut
- 1 cup Old Fashioned Rolled Oats
- 1 whole Lemon Zested
- 2 teaspoons Freshly Squeezed Lemon Juice
- ¾ cups Agave Nectar
- 1 Tablespoon Vanilla Bean Paste Or Extract
- ½ teaspoons Kosher Salt
1. Preheat oven to 300°F. Line a baking sheet with a silicone baking mat or parchment paper.
2. In a food processor, process 2 2/3 cups full fat shredded coconut for about 5–8 minutes, until a thick, smooth coconut butter forms, scraping down the sides as needed (this will yield about 1 cup of coconut butter).
3. Combine the coconut butter and all of the remaining ingredients in a bowl. Stir until well-combined.
4. Using a mini ice cream scoop or a small spoon, scoop the dough onto the prepared baking sheet (no need to leave much room in between as they do not spread out).
5. Bake for about 18–20 minutes, or until the bottoms of the macaroons are lightly browned. The macaroons will be very soft at this point. Allow the macaroons to sit at room temperature on the baking sheet for about 30 minutes, or until they firm up and cool down.
Courtesy Tasty Kitchen
Kim A
Kim is a public relations pro by day, homebody by night. Kim worked as a newspaper features writer for more than a decade and she has written hundreds of stories on others' homes. But she is still discovering her own style. Kim and her husband are renovating their late-1950s home, making it their own. For Kim, staying home is a destination. She frequently entertains friends and family, so keeping it simple and comfortable is important (with the exception of her closets – her shopping and bargain-hunting habits take up some serious space). Kim’s perfect place is snuggled up in her PJs eating a homemade meal in front of the TV with her husband.
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