"Easter is just a little over a week away! If you’re planning on celebrating (or just want to bake a fun spring treat) consider making these fun toasted coconut mini egg cookies. They’re super cute and so easy to whip up!"
Toasted Coconut Mini Egg Cookies
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Prep time: 15mins
Cook time: 30mins
Serves or Makes: 24
Recipe Card
ingredients
- 1/2 cup shredded coconut
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cornstarch
- 1 cup (2 sticks) softened butter
- 2/4 cup plus 2 tablespoons granulated sugar
- 3/4 cup plus 2 tablespoons packed brown sugar
- 1 teasopon vanilla extract
- 2 large eggs
- 1 1/4 cups roughly chopped mini chocolate eggs
Method
Step 1
Preheat your oven to 350° F and line a large baking sheet with parchment paper.
Step 2
Toast the coconut by evenly sprinkling it on top of the parchment paper, creating a thin layer. Place this in the oven and bake for 8 minutes - flipping/stirring every 2 minutes until it’s golden brown. Keep the oven on after removing the coconut and use the parchment paper to funnel it into a bowl. Set aside to cool.
Step 3
Whisk together the flour, baking soda, salt, and cornstarch in a medium bowl. Set aside.
Step 4
In a large bowl or a stand mixer, cream together the softened butter and both sugars. Stir in the vanilla extract and eggs.
Step 5
Gradually stir in the flour mixture until just combined. Fold in the chopped mini eggs and cooled toasted coconut. Roll into (slightly flattened) balls using about 2 measuring tablespoons of dough and place about 3 inches apart on your lined baking sheet.
Step 6
Bake in batches for 9 minutes each. Place your cookies on a wire baking rack to cool. Enjoy!