Happy Good Friday you guys!
Wait….. do people say that? Merry Good Friday? How about, Jolly Good Friday my good fellows? Yeah, I’m totally going with that last one (and of course a super thick and cheesy British accent is required to go with it). I think I’ll try to keep things short today since it’s a holiday weekend and stuff.
So, I know I’ve already worn your ears off complaining about Easter being so early this year, but I can’t seem to keep myself from saying it again right now. It’s just really lame though, don’t you agree? I’m racking my brain to find things to look forward to in April but without having Springtime down here it’s looking pretty drab. At least I’ve got something awesome planned for next Friday because it’s April first and we all know what that means. Hey, does anyone have any good harmless, but hilarious, prank ideas? My siblings and I have never really been pranksters but I can remember some childhood friends who really got into it. Personally, I think it can be fun to have a prank or two as long as they aren’t destructive or hurtful in any way.
As for these little cookie tarts, you guys have to try them! They’d be a great way to use up any leftover Easter candy over the next few weeks and even if Easter is over, they’ll still make a great treat for the whole rest of the season. Oooh, and then for summer you could ditch the eggs and top them with red, white, and blue berries and I’m picturing them smothered in chocolate for when Autumn rolls around. Then if you want to give them a good dusting of powdered sugar “snow” they’ll fit right in with your Winter goodies. See, these are adaptable for every season not just Spring.
What I love about them is that they aren’t over the top rich for a change. In fact, they’re so balanced that they could be downright addictive so be warned. They’re also convenient because you use your eggs whites to make the macaroon topping layer and then the yolks to make the shortbread crust part so you won’t be left with any lonely egg halves, yay!
- 2 egg yolks
- 3/4 cup (1 1/2 sticks) butter, softened
- 3/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2 1/4 cups flour
- 2 egg whites
- 1/2 cup sweetened condensed milk
- 1 cup unsweetened coconut shreds
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- about 72 mini Cadbury chocolate egg candies (or other candy)
- Preheat oven to 325 degree F (160 C) and grease 2 12-count cupcake pans well.
- Cream butter and sugar together in the bowl of a stand mixer fitted with beater. Add yolks, salt, and vanilla and mix until smooth, then add flour and mix in on low speed until combined into a smooth dough.
- Now divide the dough into 24 pieces (I find it easiest to pat it into a rectangle and cut it into pieces). Lightly flour your hands and roll each piece into a ball and flatten into a disc between palms, then press into a slot in your prepared pans and repeat for each making wells in the center where you'll put the top layer.
- In a clean mixing bowl fitted with wire whisk, beat egg whites until they form stiff peaks.
- In a seperate bowl, combine sweetened condensed milk, coconut shreds, salt, vanilla, and almond extract until evenly mixed.
- Gently fold coconut mixture into egg whites until combined then drop scoops (about 1 heaping tablespoon each) into each cup and divide any remaining mixture among the cups.
- Place trays in oven and bake for 22 to 26 minutes until the tops and edges are a golden brown. Remove from oven and cool completely, then remove tarts from pan an top each "nest" with candy eggs and serve.
- Store in an airtight container.