Easter is one of the most solemn and significant holidays with the deepest historical and religious roots. However, besides this context Easter has always been one of the brightest time of a year to me.
Easter is about living up everything around us. Easter is about the anticipation of spring coming after long (in sometimes saviour) winter. Easter is about birds coming home.
Easter is about lovely symbols such as bunnies or even better chocolate bunnies :)
Finally, Easter is about scrumptious food. Sure, all these meals associated with Easter like Easter eggs and breads have existed through history and have been the profound traditions since the dawn of time, but they are the rich delicious meals too.
And they are often cute too – I am talking about chocolate bunnies again :)
Today I’ve got some pretty and delish cookies too.
First time ever I tried them 2 years ago, and they turned so good that this year I decided to repeat them. They are soft and chewy at the same time. They’ve got the distinctive coconut and almond flavors not being too sweet which is a great advantage of them. Plus, topped with colorful chocolate eggs, they are so beautiful and so about Easter, aren’t they?
I love them since they are quite photogenic as well!
But not only is this post about the cookies but also about the towels which I bought 2 years ago and have been using as my Easter props. Aren’t they gorgeous too? The only one issue is that they are the way too pretty. It’s kind of a destructive way when it’s such a challenge to fit the food:)
For instance, having taken one hundred snaps or around that, I was able to pick just a few of them where the cookies and the props work together but not the towels separately. Indeed, it’s supposed to be about the cookies, isn’t it?
But perhaps I will take some pictures of these towels without any distractive food.
That doesn’t sound weird at all, right?
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (1 and 1/2 sticks) unsalted butter
- 2 cups miniature marshmallows
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 and 3/4 cups sweetened coconut flakes**, divided
- chocolate-coated eggs
- Heat oven to 185 degrees C (375 degrees F). Cover a baking tray (trays) with a piece of parchment.
- Stir together the flour, baking powder and salt.
- Microwave or heat on the stovetop the butter and marshmallow just until melted.
- Beat sugar, egg, vanilla and almond extract in a separate bowl.
- Add the butter mixture, beating until light and fluffy.
- Gradually add the flour mixture, beating until blended.
- Stir in 2 cups coconut. You will get moist and sticky dough***.
- Shape the dough into small (one inch) balls and roll them in the remaining coconut. Place the cookies on the sheet. Press the thumb into the center of each ball, creating shallow depression.
- Bake 8 to 10 minutes or just lightly browned.
- When ready, remove from the oven and while still are warm, place a few chocolate eggs in the center of each cookie****. Cool completely.
From the book The Great Canadian Cookie Book, 2012.
* I reduced the ingredients in twice but providing the amount of the ingredients as given originally in the recipe. I got about 24 cookies. ** I mixed the unsweetened and sweetened coconut flakes to decrease the sweetness. *** I added few additional tablespoons of coconut since the dough got too moist and difficult to handle so may need you. **** Two years ago I did as recommended but the eggs were fitting ttoo loosely. This time I decided to use some white chocolate to attach them to the bottom of the cookies - just melted 1/2 cup white chocolate chips. I also tried for a few cookies a mixture of melted marshmallows (3 tablespoons) and white chocolate (1 tablespoon). It was cool as well - some kind of chewy, fluffy and gooey substance.