Easter Chicks Easter Chicks

Food styling by Nicole Young | Prop styling by Madeleine Johari
Image by: Jeff Coulson

These adorable Easter chicks are made out of coconut macaroons, and transformed into cute animals with the addition of a few candies. For added effect, plate the chicks next to dyed, cracked eggshells. 

  • Portion size 15 servings
  • Credits : Canadian Living Magazine



In bowl, whisk together egg whites, sugar and almond extract; stir in coconut and flour. Let stand until liquid is absorbed, about 5 minutes. Stir in food colouring until combined.

Roll by 1 tbsp into 15 balls; roll remaining batter by 1 tsp into 15 smaller balls. Place small balls on top of large ones, pressing to adhere.

Place about 1 inch (2.5 cm) apart on parchment paper–lined baking sheets. Bake in 300 F (150 C) oven until dried, about 20 to 25 minutes. Let cool on pan on rack. If some of small balls fall off during baking, place back on large ones while still warm.

Meanwhile, cut gummy orange slice into 1 cm long triangles to make noses. Dipping toothpick into melted wafers, add small dollop to back of gummy noses, then secure to middle of small balls. Using toothpick, add small dollop of melted wafers to back of eyes, then secure to sides of noses. Dip orange sprinkles into melted wafers and push into bottom of large balls to make feet.

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Baking & Desserts

Easter Chicks