This Easter cookies recipe with robin eggs candy and toasted coconut are crispy outside and chewy inside. They have delicious malted chocolate, toasted coconut, vanilla sugar cookie flavor and are easy to make!
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 lightly crushed candy.
Place a piece of plastic wrap directly on top of the dough and refrigerate until fully chilled, about 2 hours (this step is necessary!).
Preheat the oven to 350F; line 3 large baking sheets with parchment paper or silpat liners.
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.
Bake until golden on the bottom, but still a touch doughy in the center, about 10 to 12 minutes. If baking more than 1 tray at a time, rotate the trays once halfway through. (Don't over-bake!)
Cool and serve.
Notes
Nutritional Information: The nutrition information given is for 1 cookie.
For Thicker Cookies: To make these cookies a bit thicker, add an additional ½ cup all-purpose flour. Reduce the chill time to 15 minutes, and keep the rest of the recipe the same. (Note that the texture will be more cakey and less chewy.)
To Increase the Coconut Flavor: Reduce the vanilla extract to 1 ½ teaspoons and add ½ teaspoon coconut flavor.
Storage: Store these cookies in an airtight container at room temperature for up to 5 days.