Easter Cookies with Robin Eggs Candy and Toasted Coconut
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.
Servings 24 cookies
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.
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 cooking more than 1 tray at a time, rotate the trays once halfway through. (Don't over-bake!)
Cool and serve.
- Nutrition information is for 1 cookie.
- To make these cookies a bit thicker, add an additional 1/2 cup all-purpose flour. Keep the rest of the recipe the same.
- To bump up the coconut flavor, add 1/2 teaspoon coconut flavor.
- Store these cookies in an airtight container at room temperature for up to 3 days.
Serving: 1cookie | Calories: 164kcal | Carbohydrates: 17g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 76mg | Potassium: 35mg | Sugar: 8g | Vitamin A: 245IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 0.6mg