Easter egg biscuits and Miffy

Sister number three in our family, from a very young age, adored the series of books about a small white rabbit named Miffy. The Dutch artist Dick Bruna created this character over sixty years ago. It is easy to see the appeal to small children with his clever use of primary colours and minimalist bold lines. Our sisters love of these books was so great, that we nicknamed her after that iconic straight-eared bunny.

Miffy was a sweet and sensitive child with a solid love of the ridiculous. She was a deep thinking furrowed browed tumble of light brown curls, with a smackering of tawny freckles upon the bridge of her cute button nose. One of the moments that best describe her, was when around the age of nine or ten, she decided to forgo any Christmas gifts and donate the money to Mother Teresa and the poor. (We may have teased her mercilessly about this selfless act but we were secretly all very impressed.)

These chewy coconut biscuits are a bit of festive Easter frippery and fun. Easy to make with kids, they are a colourful addition to any Easter table. Using my favourite Coconut Macaroon recipe, I threw in a dash of lemon zest which added a faint hum of citrus. Miffy visited the other day and even though we are all ‘growed up’ and life and time has altered us somewhat, she is still that same sweet, funny and tender soul. After taste testing these biscuits our Miffy gave them two very big bunny thumbs up.


2 egg whites
Pinch salt
1/2 cup (100g) caster sugar
1 1/4 cups (125g) desiccated coconut
1/4 tsp vanilla bean powder (or pure vanilla paste or essence)
Zest of one medium sized lemon
125g mini candy coated eggs (gluten free)
40g white chocolate

Preheat the oven to 150C and line two baking trays with baking paper.
Beat the egg whites and salt until they are stiff. Gradually beat in the sugar and fold in the remaining ingredients.
Drop 2 teaspoonfuls of the mixture about 5cm apart on the trays and using the other end of the spoon, dig a small indentation. This is where you will pour the chocolate and pop the eggs in once the biscuits are cooked and cooled.
Bake for about 20 minutes, rotating halfway through. When the macaroons are dry and cooked, they will be a pale, pinky-gold. Let them cool completely.
Melt the white chocolate in a small glass bowl, either in the microwave or on a double boiler. Let the chocolate cool and thicken, then place abut 1/4 to a 1/2 tsp into the middle of each macaroon. Pop three of the Easter eggs onto each macaroon.
Store in an airtight container.

Recipe slightly adapted from Ladies, A Plate by Alexa Johnston.

Looking for other Easter food ideas?
Gluten free silverbeet, herb and polenta pie
Roasted baby carrots with cumin
Heirloom carrot autumn salad
Hot cross buns

19 thoughts on “Easter egg biscuits and Miffy

  1. Yup, I grew up with Miffy too. I’m half Dutch and had a very Miffy-shaped toy rabbit called ‘Nijntje (an abbreviation of Konijntje, or Bunny). Adorable measuring spoons! I do think your East foods list should have included Hot Cross Bunnies, though….

  2. Miffy! There used to be an animated children’s program using the Miffy character and it was one of my kids’ favourites when they were about 2-3 years old. I had completely forgotten about her. Your recipe looks super simple and yummy and very Eastery. I think your measuring spoons are adorable!

  3. Never heard of Miffy before but she sounds like my kinda gal – ‘a solid sense of the ridiculous’ being a quality I seek in my friends. As for coconut, it is a taste I only recently acquired but am liking more and more. Those cookies look yum!

  4. B

    I remember Dick Bruna too! I think they might have done a Swedish version that I remember reading as a kid. Your treats look delicious but I’m really hoping you’ll share with the class where you picked up those measuring spoons! (Or similar?) They’re clearly stealing the show here. πŸ™‚

    • Yes, I believe his books have been translated into around 50 different languages, so you probably did! Thanks and as for the spoons, they were in a Bed Bath and Table shop in Sydney. I will check out the brand and let you know so you can try and track down. 😁

      • B

        Sigh. I’ll have to add the spoons to another long list of reasons why I should visit Australia. Thanks for the tip! πŸ™‚

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s