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Your Easter basket usually consists of chocolate eggs, Peeps and candy galore. This year make a new sweet tradition with these Lemon Macaroon Chicks courtesy of FoodNetwork.com. The easy recipe requires only six ingredients and will be a hit with all your little chicks on Easter Sunday.

Total Time: 55 min
Prep: 30 min
Inactive: 5 min
Cook: 20 min
Yield: about 30 chicks
Level: Easy

Ingredients:
One 14-ounce bag sweetened coconut flakes
1/4 cup prepared lemon curd
4 large egg whites
Pinch fine salt
15 small orange and/or yellow jelly beans
60 mini chocolate chips (about 2 tablespoons)

Method:
1. Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.

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2. Combine the coconut, lemon curd, egg whites and salt with a spatula in a medium bowl until a uniform consistency.

3. Roll generous tablespoons of the mixture into egg shapes, setting them big-side down onto the prepared baking sheets. Repeat with the rest of the mix. Bake until the bottom and a few of the coconut frays turn deep golden brown, about 20 minutes.

4. Meanwhile, cut the jelly beans in half lengthwise and set aside.

5. Remove the macaroons from the oven and let them cool enough to handle, but are still warm, about 5 minutes.

6. Take one of the jelly bean halves and pinch an end to make a pointed beak. Hold the point, shiny-side up, and push the rounded end into the side of a macaroon. Push 2 mini chocolate chips, peak-side in, into the macaroon on either side of the beak for eyes. Repeat with the rest of the macaroons and serve.

Will you make these Easter chicks that come to us courtesy of Morgan Hass for FoodNetwork.com

Food-Network-LogoFOOD NETWORK (www.foodnetwork.com) is a unique lifestyle network, website and magazine that connects viewers to the power and joy of food. The network strives to be viewers’ best friend in food and is committed to leading by teaching, inspiring, empowering and entertaining through its talent and expertise. Food Network is distributed to more than 100 million U.S. households and up to 35 million unique web users monthly. Since launching in 2009, Food Network Magazine’s rate base has grown tenfold and is now the second largest monthly magazine on the newsstand, with over 11.6 million readers.