These little bird’s nest cookies are so easy; you’ll wonder why you’ve never tried to make them before. Our recipe is award-winning and pretty close to Ina Garden’s Macaroon recipe, so you know it’s delicious! You can deck these out for Easter with grass frosting and chocolate candy eggs or leave them simple.

White Chocolate Coconut Macaroons

In our recipe testing, we found that there was minimal benefit from whipping the egg whites beforehand. You can whip the egg whites separately before folding in the coconut mixture, but it’s unnecessary, especially if you mix the macaroon batter with a handheld or stand mixer.

Also, our recipe uses white chocolate for dipping and icing for the center. You can customize this in all sorts of ways- milk chocolate, sprinkles, even caramel centers. Try lemon curd or apricot jam; the possibilities are endless! Mix and match or use whatever you have on hand.

Easy Macaroon Ingredients

Sweetened Coconut: You can find sweetened, shredded coconut in the baking aisle of most grocery stores. You may substitute unsweetened coconut in a pinch.

Sweetened Condensed Milk: Remove 2 Tablespoons from a standard 14 ounce can. There is no need to get every last drop. If your mixture does not keep its shape well when scooping, you can sprinkle in some flour (up to 1/4 cup). Please note- this is not evaporated milk.

Almond Extract: You can substitute pure vanilla extract.

Egg Whites: Most traditional macaroon recipes require beating the egg whites to medium-stiff peaks beforehand, but it is optional. We simplified the recipe to be able to make these macaroons in one bowl for easy clean-up.

Salt: This is a pretty sweet recipe- don’t skip the salt!

Macaroons or Macarons?

Macaroons are made from shredded coconut and are held together by egg whites.

Macarons are a Parisian sandwich cookie made from almond flour and are puffed up like airy meringue cookies.

Prepare and Store White Chocolate Coconut Macaroons

• Be sure to use parchment paper or silicone baking mats. DO NOT use wax paper; macaroons will stick to wax paper.
• Store in an air-tight container for up to one week.
• You can freeze macaroon cookies for up to 3 months.

Gluten-Free Macaroons for Passover

Macaroon cookies are popular during the Passover and Easter season. If you are preparing these cookies for that purpose, please read all packaging and avoid adding any flour or leavening agents.

(more…)

The post White Chocolate Coconut Macaroons appeared first on In Katrinas Kitchen.

This post will cover the Muffin Tin Method and Sheet Pan Method.

Within this post, you will find step-by-step instructions and a video tutorial on how to dye eggs with Cool Whip or whipped cream. Cool Whip Easter Eggs are a food-safe alternative to dying eggs with shaving cream. Because eggshells are porous, you want whatever you use to dye Easter eggs to be safe to consume.

Cool Whip Easter Eggs

Making Cool Whip Easter Eggs is easy for kids of all ages. The dyed eggs have a marbled effect when finished. You can combine many colors to make a tie-dyed Easter egg or stick to one color for a solid, swirled design. The added benefit is that you will not need to buy a special egg dye kit yearly.

Cool Whip Dyed Eggs Ingredients

• Hard-boiled eggs
• White vinegar
• Cool Whip topping (or whipped cream if you choose)
• Food coloring (we suggest gel food color)
• Muffin tin, small bowls, or a rimmed baking sheet
• Disposable gloves, optional

We make Instant Pot Hard Boiled Eggs because you can stuff your steamer basket full of as many eggs as you want. We follow the 5-5-5 rule for making Instant Pot hard-boiled eggs: 5 minutes at high pressure, natural release for 5 minutes (followed by a quick release), and then 5 minutes in an ice bath.

How to Make Cool Whip Easter Eggs- 2 Methods

Muffin Tin Method for Cool Whip Eggs

This method is best if you want distinct and varying colors of eggs because you can choose which colors go into each individual muffin tin.

1. Soak hard-boiled eggs in white vinegar for 5-10 minutes for a more vibrant finished product. Dry the eggs with a paper towel.
2. Place a spoonful of Cool Whip into each muffin tin.
3. Add food coloring and swirl with a toothpick or wooden skewer. Avoid over-mixing, especially if using many colors, or the result may be brown.
4. Insert hard-boiled eggs and cover them with the colored Cool Whip. Let sit for at least 10 minutes for the most vibrant swirls. You can let the eggs sit even longer, but for food safety reasons, you may want to place the muffin tin with eggs into the refrigerator.
5. Remove eggs and plunge into a bowl of cold water. Wipe off any excess Cool Whip.

Cookie Sheet Method for Cool Whip Eggs

This method is best if you have many eggs and don’t mind if the colors mix.

1. Soak hard-boiled eggs in vinegar for 5-10 minutes for a more vibrant finished product. Dry eggs with a paper towel.
2. Using a large tub of Cool Whip, spread it onto the cookie sheet.
3. Add food coloring and swirl with a toothpick or wooden skewer. Avoid over-mixing, especially if using many colors, or the result may be brown.
4. Insert hard-boiled eggs and roll each egg around in the colored Cool Whip. Let sit for at least 10 minutes for the most vibrant swirls. You can let the eggs sit even longer, but you may want to place the cookie sheet with eggs into the refrigerator for food safety reasons.
5. Remove eggs and plunge into a bowl of cold water. Wipe off any excess Cool Whip.

Whipped Cream or Cool Whip Eggs?

You can use fresh whipped cream or whipped cream from a can instead of Cool Whip. We like to save our homemade whipped cream for when we are going to be eating it!

As previously stated, we do not suggest dying eggs with shaving cream.

Best Food Coloring for Dyed Eggs

Gel food color provides the most vibrant colors. You can find gel food coloring at craft supply stores like Michael’s and JoAnne Fabrics. Some grocery stores carry gel food coloring near the baking supplies.

You can use traditional liquid food coloring for Cool Whip Easter Eggs. Be mindful not to use too much liquid with the whipped topping. The result may be pastel, but that’s perfectly fine!

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Cool Whip Easter Eggs

Cool Whip Easter Eggs are quick, easy, and require minimal clean-up. You will love our mess-free way to dye eggs with kids this Easter!

Course Brunch

Cuisine American

Keyword Easter, eggs

Prep Time 20 minutes minutes

Servings 12 eggs

Calories 85kcal

Author Katrina Bahl

Ingredients

• 12 Hard boiled eggs
• 2 cups Vinegar
• 16 oz Cool Whip Topping
• Gel food coloring

Instructions

Muffin Tin Method

• Soak hard-boiled eggs in vinegar for 5-10 minutes for a more vibrant finished product. This step can be skipped, but the eggs will be pastel rather than vibrant colors. Dry eggs with a towel.
• Place a spoonful of Cool Whip into each muffin tin. Add food coloring and swirl with a toothpick. Avoid over-mixing especially if using many colors, or the end result may be brown.
• Insert hard-boiled eggs and cover with the colored Cool Whip. Let sit for at least 10 minutes for the most vibrant swirls. You can let the eggs sit even longer, but you may want to place the muffin tin with eggs into the refrigerator for food safety reasons.
• Remove eggs and plunge into a bowl of water. Wipe off any excess Cool Whip.

Cookie Sheet Method

• Soak hard-boiled eggs in vinegar for 5-10 minutes for a more vibrant finished product. This step can be skipped, but the eggs will be pastel rather than vibrant colors. Dry eggs with a towel.
• Using a large tub of Cool Whip, spread it onto the cookie sheet.
• Insert hard-boiled eggs and cover with the colored Cool Whip. Let sit for at least 10 minutes for the most vibrant swirls. You can let the eggs sit even longer, but you may want to place the cookie sheet with eggs into the refrigerator for food safety reasons.
• Remove eggs and plunge into a bowl of water. Wipe off any excess Cool Whip.

Video

Notes

Some people have had trouble with food dye adhering to eggs.

It is important not to skip the vinegar bath. The acid in vinegar reacts with the calcium in the eggshell to ensure the dye adheres to the shell. Also, coloring may adhere better if your hard-boiled eggs are still warm (not hot). 

Nutrition

Calories: 85kcal | Protein: 6g | Fat: 5g | Cholesterol: 187mg

Egg Safety Information

This is not a sponsored post. We find all our egg safety information at OhioEggs.com and are happy to share some of our most-asked reader questions and answers.

• How long are hard-boiled eggs safe to eat? Hard-boiled eggs spoil faster than fresh eggs, so be sure to refrigerate hard-boiled Easter eggs within 2 hours and enjoy within one week of cooking. Hard-boiled eggs should be eaten the same day they’re peeled.
• How long are eggs safe to eat? When properly refrigerated at 45 °F or lower, eggs can be safely eaten 4-5 weeks beyond the carton’s Julian date, which is a 3-digit code found on the side of a carton that indicates the day of the year when the eggs were packed.
• Are colored Easter eggs safe to eat? If you used food-safe dye and materials to decorate Easter eggs, then they’re safe to eat! Easter eggs should only be eaten if they have not been left out of refrigeration longer than two hours.
• Are there any tricks for making easy-peel hard-boiled eggs? Hard-boiled eggs are easiest to peel right after they’ve finished cooling. Cooling causes the egg to contract slightly in its shell. Try this easy recipe to make perfect easy-peel hard-boiled eggs, every time! Also, eggs that are 7-10 days old are easier to peel, while fresh eggs are often more difficult. Giving eggs time to breathe and take in air helps separate the membranes from the shell, making them easier to peel.

gel food color

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Instant Pot

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wooden skewer

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Quick and Easy Easter Recipes for Kids

Before our children dyed eggs, they made Cereal Treat Easter Eggs.

We love Easter cupcakes, like these PEEPS Peek-a-Boo Cupcakes and Easter Egg Hunt Cupcakes.

Finally, our one-of-a-kind Homemade Cadbury Cream Cookie Cups are an Easter showstopper!

We keep track of some of our favorite Easter Desserts on our I EAT EASTER Pinterest Board. Come pin with us!

The post How to Make Cool Whip Easter Eggs appeared first on In Katrinas Kitchen.

This recipe was originally published in April 2014. The post was updated with new photos and an instructional video in March 2024.

Why You’ll Love This Peeps Dessert

• These Easter treats are only four ingredients!
• Quick, no-bake, easy Easter dessert recipes are easy for kids and teens to prepare independently.
• Mini pudding pies are a great way to use all those Easter bunny Peeps and marshmallow chicks.
• Do you have leftover Easter candy? Enjoy Peeps Pudding S’mores Pies all springtime!
• After spending all day preparing Easter dinner, this is the perfect, colorful Easter treat.

Ingredients and Substitutions

Mini Graham Cracker Pie Crusts– Start with these store-bought mini pie crusts, or make your own at home with mini pie tins if you prefer. Crushed Oreos would make a delicious crust for these pudding pies.

Chocolate Pudding– We used milk chocolate, but you could choose white chocolate, butterscotch, or any pudding you prefer. Top with green shredded coconut grass to make a cute Easter dirt cake.

Peeps Marshmallows– Chicks or bunnies top these adorable mini pies.

Carrot-shaped Candies- We originally used Carrot Icing Decorations from Wilton but had difficulty finding them in stores recently; the gummy carrots were from our local Dollar Tree store. Add speckled jelly beans, Easter M&M, or malted chocolate Easter eggs to take this fun treat to the next level!

How to Make Peeps Peeps Pudding S’mores Pies

Unlike an Easter cake, cupcakes, or brownies, you won’t need to turn on your oven for these Easter sweets! You don’t even need a microwave.

Layer the chocolate pudding into the pie tins and top with marshmallows and candy.

If you store these in an airtight container, leave the marshmallows off until just before serving.

These Peeps Pudding S’mores Pies are easy to make, and your kids will love putting them together in a jiffy. It doesn’t get much better than graham crackers, chocolate, and marshmallows!

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Mini Pie Tins

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Easter Peeps Marshmallow Assortment

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Carrot Icing Decorations

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Peeps Pudding S’mores Pies

Satisfy your sweet tooth with these delicious and easy-to-make Peeps Pudding S’mores Pies. This easy Peeps dessert combines the classic flavors of s'mores with the gooey goodness of marshmallows.

Course Dessert

Cuisine American

Keyword chocolate, Easter, pie, pudding, s’mores

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 mini pies

Calories 60kcal

Author Katrina Bahl

Ingredients

• 6 Keebler Mini Graham Cracker Crusts
• 2 Cups chocolate pudding prepared
• 6 Peeps marshmallows
• 6 Carrot candies optional
• 3 Tablespoons Colored sanding sugar optional

Instructions

• DIVIDE prepared chocolate pudding among six mini crusts (approximately 1/3 cup in each crust).
• TOP with a Peep marshmallow and candy carrot. SPRINKLE with matching colored sugar (optional).
• CHILL before serving if desired.

Video

Nutrition

Calories: 60kcal | Carbohydrates: 15g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.04g | Sodium: 122mg | Potassium: 20mg | Fiber: 0.3g | Sugar: 13g | Calcium: 1mg | Iron: 0.1mg

More Peeps Recipes

Peek A Boo PEEPS Cookies

PEEPS Cupcakes

Marshmallow Cupcakes + Marshmallow Frosting

More Easter Recipes

The post Peeps Pudding S’mores Pies appeared first on In Katrinas Kitchen.

Every year millions of people print this Best Sugar Cookie Recipe EVER from In Katrina’s Kitchen. I have been using this recipe for over 25 years, and it has never failed me.

The texture is medium-soft, but you can bake them longer if you prefer a crisp cookie. This cookie is my absolute favorite, and I have spent many years perfecting it for friends and family.

Why is This the BEST Sugar Cookie Recipe?

The dough comes together quickly with simple pantry ingredients.

It does NOT need to be chilled.

The recipe can be doubled easily.

Cookies hold their shape with very little expanding when baked.

Baked cookies freeze well.

The recipe I am giving you makes a large batch of dough because I like to bake many cookies. Also, I like to roll and cut my cookies fairly thick…to hold a lot of frosting.

Incorporating the last cup of flour may look dry and look crumbly. Turn out the dough onto your countertop and work with wet hands and/or more flour until the dough is smooth and ready to roll.

Most asked Q and A about this Recipe

Butter questions

• It is most important to note that the butter does not have to be at room temperature. We do not recommend rock-hard butter but allow the butter to sit on the countertop for 10-15 minutes while you assemble your ingredients.
• If you can press your finger into the butter and you can easily make a deep indent then the butter is too soft.
• You should be able to press the butter and make a small fingerprint.
• A tip for mixing butter is to cut it into cubes (or just small pats) before creaming with the sugar.

The dough is sticky and/or crumbly. What can I do?

• The final dough really comes together and has a texture close to Play-Doh. Wet your hands if you need to. Turn out the dough onto a floured surface. Don’t be afraid to use more flour and incorporate it in while you are “kneading” it into a smooth ball.
• Forget everything you know about sugar cookie dough. Don’t be afraid of sprinkling more flour as you roll it out. Use the scraps! Mix them back into the unused dough and keep going.

Can I chill the dough? I want to chill the dough. Actually, I need to make these 3 days in advance, is that okay?

• If you need to make the dough in advance, you can chill it. Wrap it tightly with plastic wrap and store it in the refrigerator.
• Bring the dough to room temperature before rolling and cutting. You may need to use more flour on the countertop.

The cookies look under-baked. Can I bake them longer?

• I almost always suggest pulling out these cookies and the 8-9 minute mark for large cookie cutters, and 6-8 minutes for small cookie cutters. They will continue baking on the cookie sheet for a few minutes while they cool and set.
• After cooling for about 5 minutes, I use a spatula to transfer them to a wire rack.

Can I omit the almond extract?

• You can omit the almond extract.
• If not using almond extract, replace it with an equal amount of pure vanilla extract.
• You can use any of your favorite flavorings in this cookie. I have used peppermint, maple, and lemon with great success.

How Do I Make these Cookies Gluten-Free?

• To make these the best gluten-free Sugar Cookie, swap out the flour for your favorite gluten-free 1:1 flour.
• I use King Arthur Flour Measure for Measure Flour

What is your favorite Christmas Cookie Frosting Recipe?

• I’m happy you asked! I like a soft, sweet frosting. Here is my favorite Christmas Cookie Frosting.
• Click here for my Small Batch Royal Icing recipe (it dries smooth and hard and is perfect for holding together gingerbread houses, too!).
• You could also try our Three Ingredient Chocolate Glaze

I hope you love this Best Sugar Cookie recipe as much as our family does! Merry Christmas!

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Best Sugar Cookie Recipe

Soft cut out sugar cookie recipe that keeps its shape and dough does not need to be chilled before baking- perfect edges every time!

Course Dessert

Cuisine American

Keyword best, christmas, cookie, frosting, sugar cookie

Prep Time 30 minutes minutes

Total Time 38 minutes minutes

Servings 36 cookies

Calories 107kcal

Author Katrina Bahl

Ingredients

• 1 Cup unsalted butter 226 grams
• 1 Cup granulated white sugar 200 grams
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 egg
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 cups all purpose flour 360 grams

Instructions

• PREHEAT oven to 350° F.
• In the bowl of your mixer, CREAM butter and sugar until smooth, at least 3 minutes
• BEAT in extracts and egg. (PLEASE NOTE there is 1 egg in this recipe.)
• In a separate bowl, COMBINE baking powder and salt with flour and add a little at a time to the wet ingredients.
• IMPORTANT NOTE: If the dough looks crumbly keep mixing for 30 seconds to 1 minute longer. The dough should be pulling away from the sides of the mixer.
• If the dough still looks too dry or stiff for your mixer, turn out the dough onto a countertop surface, flour surface as needed. Wet your hands and finish off kneading the dough by hand.
• DO NOT CHILL THE DOUGH. Divide into workable batches (2-3 chunks), roll out onto a floured surface, and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).
• Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

Notes

Nutrition

Calories: 107kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 59mg | Potassium: 14mg | Fiber: 1g | Sugar: 6g | Vitamin A: 164IU | Calcium: 17mg | Iron: 1mg

Troubleshooting Best Sugar Cookie Recipe

Scooping and dumping your flour may be the problem! Even with level scooping measurements can vary. Try getting a digital kitchen scale and adding your ingredients by weight.

If your cookies seem to consistently need a longer or shorter baking time consider calibrating your oven with an oven thermometer.

Bake with a silicone mat or parchment paper.

Invest in a small metal cookie spatula to transfer cookies.

If left on the counter top for about an hour your butter should be the right consistency- a finger pressed onto the butter will make a slight indent but not sink down into it. (Read more about room temperature butter in this post about XL Bakery Style Cookies.)

Whenever a recipe calls for room temperature butter you should use room temperature eggs. To take the chill off of eggs I place them in a shallow bowl of warm (not hot) water for 2-3 minutes. You can then crack them for use in your recipe.

Looking for more Christmas Cookies?

Try my Christmas Cookie archive for some of the most adorable and delicious Christmas cookies.

Some of my favorites are Grinch Cookies and Ugly Christmas Sweater Sugar Cookie Bars.

For something different, try Christmas Tree Meringue Cookies.

The post Best Sugar Cookie Recipe EVER appeared first on In Katrinas Kitchen.