Coconut Easter Cookies
These gorgeous Coconut Easter Cookies are the simplest and cutest cookies to bake for the holiday season! These cookies are soft and melt in your mouth, covered in delicious coconut and the perfect kids holiday baking project.
My favourite thing about these Coconut Easter Cookies!
My favourite thing is just how easy these cookies are. You can totally make these at the last minute when you feel like you’re in the giving mood this holiday season. Plus, why should Santa get all the treats when he visits? The easter bunny would totally appreciate these!
What do they taste like?
These cookies are made of a soft cream cheese cookie, covered in delicious coconut which is really easy to colour (steps below) and is topped with cute little mini easter eggs. The entire thing looks like a little egg nest. Cute!
The ingredients you’ll need to make these Coconut Easter Cookies are simple
Shredded coconut – I used the unsweetened kind.
Food gel colouring – I used chef master pink and yellow.
Baking powder – this will help your cookies rise a little and help them lighten.
Salt – I used fine salt.
Unsalted butter – make sure your butter is softened.
Cream cheese – I used the Philadelphia cream cheese. Make sure your cream cheese is softened and not straight out of the fridge.
Vanilla Extract – Always use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!
Mini speckled eggs – I used the Cadbury brand speckled eggs. But really any brand will do. If you’re not using these specific ones that have a shell coating, then I would recommend adding the eggs on top of the cookies once they are almost completely cooled.
Let’s go through each step to making these Coconut Easter Cookies
.
- Preheat your oven to 170C / 350F. Line two baking trays with baking paper. Set aside. Add 1/3 of the coconut into a zip lock bag along with 2 drops pink food gel and lock it back up. Shake and massage the coconut until it’s evenly coloured. Repeat with another 1/3 of the coconut in a separate zip lock bag and the yellow food gel. Leave the remaining coconut plain white.
- Add to a mixing bowl and use a whisk to combine. Set aside.
- To a separate bowl add the flour, baking powder and salt and run through a sieve.
- In a separate bowl, add the butter, cream cheese, and vanilla extract. Use an electric hand mixer to beat on high speed until pale and creamy, about 3-4 minutes.
- Add the dry ingredients and use a spatula to mix until a dough forms and no dry ingredients are showing.
- Use a small cookie scoop to scoop out 30 cookie balls.
- Roll them into balls
- Coat them in the coloured coconut.
- Place on both baking trays, spacing them out evenly.
- Place a speckled easter egg in the centre of each cookie dough and bake for 20 minutes.
- Take out of the oven and place another 2 easter eggs in the centre. Allow to cool down and serve.
My Top Tips for making these Coconut Easter Cookies!
Storage
These cookies can be stored in an airtight container for up to three days.
Mini Speckled Eggs
I used the Cadbury brand speckled eggs. But really any brand will do. If you’re not using these specific ones that have a shell coating, then I would recommend adding the eggs on top of the cookies once they are almost completely cooled.
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Coconut Easter Cookies
Serves 30
Ingredients
Coconut Easter Cookies
- 1 cup shredded coconut, divided
- 2 drops pink food gel
- 2 drops yellow food gel
- 2 cups / 300 g all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 3/4 cup / 175 g unsalted butter, softened
- 1 packet / 225 g cream cheese, softened
- 1 cup / 210 g caster sugar, (superfine)
- 1 tsp vanilla extract
- 2 cups / 400 g mini speckled eggs, see notes
Learn How To Make it! [VIDEO]
Instructions
Coconut Easter Cookies
- Preheat your oven to 170C / 350F. Line two baking trays with baking paper. Set aside.
- Add 1/3 of the coconut into a zip lock bag along with 2 drops pink food gel and lock it back up. Shaked and massage the coconut until it’s evenly coloured. Repeat with another 1/3 of the coconut in a separate zip lock bag and the yellow food gel. Leave the remaining coconut plain white.
- Add to a mixing bowl and use a whisk to combine. Set aside.
- To a separate bowl add the flour, baking powder and salt and run through a sieve.
- In a separate bowl, add the butter, cream cheese, sugar, and vanilla extract. Use an electric hand mixer to beat on high speed until pale and creamy, about 3-4 minutes. Add the dry ingredients and use a spatula to mix until a dough forms and no dry ingredients are showing.
- Use a small cookie scoop to scoop out 30 cookie balls. Roll them into balls and coat them in the coloured coconut. Place on both baking trays, spacing them out evenly.
- Place a speckled easter egg in the centre of each cookie dough and bake for 20 minutes. Take out of the oven and place another 2 easter eggs in the centre. Allow to cool down and serve.
Notes
Nutrition
8 comments
Really want to make this but you seem to be missing the sugar in the recipe
Sorry about that baker, have gone in and fixed this! N x
I think u forgot to add sugar in recipe for the Easter cookies. Thank god I watched your video and was able to fix cookie dough before I scooped them out into balls
Yep, you’re right! Have gone in and fixed this. Thanks Debb N x
In step 4 you forgot to mention adding the sugar. I watched the video to see when to incorporate the sugar. These turned out pretty good. I like the cream cheese base with the subtle coconut.
Hi Ariana! Sorry about that. Have fixed the recipe x
Hi there,
Your receipt doesn’t state when to add the sugar?
Sorry about that Nicole! Have fixed the recipe x