The sweet coconut-chocolaty deliciousness of these adorable Double Chocolate Easter Basket Cookies are absolutely perfect for spring and Easter celebrations! (Plus the decorating of the little egg-shaped candies make the perfect craft to keep little ones busy!)
We have been having some gorgeous weather lately and the warm sunny days have me already thinking about our Easter plans.
While at the grocery store last week, I came across these White Cadbury Mini Eggs: They look just like miniature eggs!
We had to get out our food markers and decorate them. What an awesome little craft this turned out to be. Kept the kids busy for quite a while. (And really not that messy, if you don’t count the marker-stained fingers.)
Nothing better than a craft you can eat!
After we decorated the entire bag, it seemed a shame to just eat all our hard work, so I whipped up a batch of these amazing Double Chocolate Coconut Macaroons to make little basket cookies to hold our decorated mini Easter eggs. (Any type of pastel candy will work great in these Easter Basket Cookies)
Coconut macaroons are moist and delicious cookies. They are so easy to make and the addition of the chocolate really made the macaroons extra over the top yummy.
The little chocolate baskets were the perfect backdrop to our decorated eggs. I took the chocolatey-ness to the next level by dipping the cookie bottoms in a chocolate candy coating.
So yummy- you definitely need to add these cookies to your holiday baking plans.
Chocolate Easter Basket Cookies Ingredients + notes
(Ingredients and notes at a glance. Grab the full recipe at the bottom of the post.)
- Shredded sweetened coconut flakes – I recommend Baker’s Angel Flake coconut for this recipe. This brand of sweetened shredded coconut has just the right amount of moisture to make the best macaroons.
- Sweetened condensed milk
- Flour – Adding a bit of flour helps to keep the macaroons from spreading out while baking.
- Unsweetened cocoa powder
- Vanilla extract
- Chocolate candy coating
- Easter egg-shaped candies – M & M’s, Cadbury mini eggs, just about any type of pastel-colored candy will work.
- Skip shaping the cookies into “baskets” and just use a cookie scoop to create drop cookies.
- Add mini chocolate chips to the coconut cookie “batter”.
- Add dried cherries or even chopped nuts and orange zest to the mixture.
- Switch the chocolate almond bark for white chocolate to make a yummy black and white coconut macaroon.
- Use a cookie scoop. This helps keep the cookies the same size for even baking.
- Pack the mixture in the cookie scoop. This will give you a tighter cookie.
- Line your baking sheet with parchment paper or use a silicone baking mat.
How to store Chocolate Macaroons
Chocolate macaroons will last for up to 1 week, stored in an airtight container on the counter.
Can you freeze Chocolate macaroons?
Cool the macaroons completely and store them in an airtight container. Separate cookie layers with parchment or wax paper. Freeze for up to 3 months.
Can this recipe be doubled?
Yes, this recipe makes about 8 large cookies, but you can easily double or triple it without any changes. (Other than increasing the ingredients, lol.)
More Coconut Recipes to enjoy
- Easy Coconut Sorbet
- Coconut Rice Pudding Cups
- Chocolate, Almond and Coconut Rice Krispies
- DIY Coconut Mocha Java Frappe
- Piña Colada N’Ice Cream
- Easy Strawberry Cake with Jello (Yes, even this strawberry cake has coconut in it -yum!)
Tried This Instant Chocolate Macaroon Recipe?
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The sweet coconut-chocolaty deliciousness of these adorable Double Chocolate Easter Basket Cookies are absolutely perfect for spring and Easter celebrations!
- 1/4 cup of flour
- 2 cups of shredded sweetened coconut flakes
- 2/3 cup of sweetened condensed milk
- 3 Tbsp unsweetened cocoa powder
- 1 tsp of vanilla extract
- Easter egg-shaped candies
- Chocolate candy coating (I used 4 blocks of almond bark)
- Preheat the oven to 325 F. Line a cookie sheet with parchment paper.
- Stir the flour, coconut, and cocoa together in a large mixing bowl until the coconut is thoroughly coated with flour and chocolate.
- Add the sweetened condensed milk and vanilla and mix well.
- Using a 2 tablespoon scoop, drop coconut mixture by the spoonful onto the cookie sheet, 2 inches apart. To make the basket shape, dampen fingers with water and gently tap the middle to make a depression to hold your candies.
- Bake for about 20 minutes, until the cookies are set
- Place cookies on a cooling rack to cool.
- Meanwhile, follow the instructions on the chocolate candy coating package and melt the chocolate.
- Dip the bottoms of the cooled macaroons in the chocolate coating. Place cookies on wax paper to set.
- Add a bit of the melted chocolate to the center of the cookies and add your candies.