Easter Cookies with Robin Eggs Candy and Toasted Coconut are crispy outside and chewy inside. They have delicious malted chocolate, toasted coconut, vanilla sugar cookie flavor.
Just like candy canes at Christmas, after Easter you’ll probably have leftover Robin Eggs candy. This easy drop cookie recipe puts it to good use! Paired with toasted coconut and vanilla sugar cookies, the malted chocolate flavor of Robin Eggs is delicious here. But you don’t have to wait until after Easter to make them. These cookies are a lovely addition to your springtime holiday dessert table.
My Easter Cookies with Robin Eggs Candy and Toasted Coconut are crispy outside and chewy inside. (Basically, they’re cookie bliss!) However, if you prefer a thicker cookie, I give easy instructions in the recipe card below on how to achieve that.
These pretty spring cookies are great for Easter or any springtime gathering!
Easter Cookies with Robin Eggs Candy and Toasted Coconut
Ingredients for Easter Cookies with Robin Eggs Candy and Toasted Coconut:
- Unsalted butter
- Sugar
- Egg
- Pure vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Unsweetened flaked coconut
- Robin Egg candy
What Are Drop Cookies?
Drop cookies are one of the easiest kinds of cookies to make! For drop cookies, the batter is dropped from a spoon or a scoop onto the cookie tray. Chocolate chip cookies are a form of drop cookies.
Easter Cookies Decorating Ideas
Holidays are always a fun opportunity to dress up cookies to match the occasion! For Easter, decorate cookies with pretty pastel colors, as well as bunny themes, eggs, bird nests, etc. Coconut is a common flavor, and sometimes it’s used as a decoration and made to look like grass. (Check out my post on Healthy Sweet Eats on How to Naturally Dye Shredded Coconut Green.)
Easter Sugar Cookies
Cut-out sugar cookies are easy to frost and decorate for an Easter theme! But if you’re looking for a one-stop-shop, this recipe is fun and festive with no need for frosting. The pretty Robin Eggs in these cookies add both color and flavor.
Spring Cookies
Like Easter cookies, spring cookies are often decorated in soft pastel colors. Generally, Easter cookies and spring cookies look quite similar. A few common dessert flavors for spring are coconut, citrus, almond, white chocolate, and carrot cake. And yes, I’ve even had carrot cake cookies, which are delicious, moist and chewy, and packed with flavor!
More Easter Treats and Easy Easter Cookie Recipes:
- Robin Egg Sugar Cookie Cups with Strawberry White Chocolate Ganache
- Carrot Cake Oatmeal Cookies
- Homemade Keto Almond Joy Candy Bars
- Lemon Drop Cookies
- Chewy Toasted Coconut Cookies
- 3-Ingredient Chocolate-Covered Peanut Butter Eggs (Reese’s Peanut Butter Eggs Copycat)
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Easter Cookies with Robin Eggs Candy and Toasted Coconut
Ingredients
- 1 cup unsalted butter at room temperature
- 1 cup sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour see Note
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsweetened flaked coconut toasted
- 1 1/2 cups Robin Eggs candy lightly crushed
Instructions
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Cream together the butter, sugar, egg, and vanilla in a large bowl. Stir in the flour, baking soda, and salt, and then stir in the coconut and candy.
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Place a piece of plastic wrap directly on top of the dough and refrigerate until fully chilled, about 2 hours (this step is necessary!).
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Preheat the oven to 350F; line 3 large baking sheets with parchment paper or silpat liners.
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Use a 2-tablespoon-size scoop to drop the cookies into balls and arrange them on the prepared baking sheets (these spread out quite a bit; I bake 8 on a half sheet pan).
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Bake until golden on the bottom, but still a touch doughy in the center, about 10 to 12 minutes. If cooking more than 1 tray at a time, rotate the trays once halfway through. (Don't over-bake!)
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Cool and serve.
Recipe Notes
All-Purpose Flour: To make these cookies a bit thicker, add an additional 1/2 cup all-purpose flour.
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
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