Milkshake: The milkshake portion is simple. Just combine the first three ingredients in a blender and process to desired consistency. Pour into the glass, garnish with sprinkles, add the straw and top with garnishes of choice.
Note that to keep heavier candies on top of the whipped cream so they don’t sink in, you should use homemade whipped cream: It’s thicker than the airy aerosol whipped cream. Also check out stabilized whipped cream.
Macaron Pops: Run a kabob skewer or a long lollipop/cake pop stick through the macarons.
Candy Rim: The tough part is affixing the jelly beans or other egg-shaped candy to the rim of the glass.
They’re just too heavy for the standard affixing of simple syrup, which works for shredded coconut or sprinkles.
We tried everything we had, including chocolate syrup (no), frosting (no) and peanut butter (yes).
Our first success was with peanut butter. We even had chocolate peanut butter!
We also were happy with royal icing. It takes more time and effort than PB, but is flavorless—it’s mostly sugar, so it’s just sweet. The benefit: Unlike peanut butter, it hardens to affix the candy. Here’s the recipe. To use it, apply the icing; then turn the glass upside down on wax paper to affix the candy and let it sit to dry.
As an alternative to this effort, just take the simple syrup approach with sprinkles or coconut. Twist the rim in a dish of simple syrup, then twist the rim in the dish or sprinkles or coconut.
You can dye the coconut in an Easter pastel color. Here’s how.